Grilled T-Bone Steak with Tomato Bacon Jam and an Arugula & Fennel Salad with Preserved Lemon Vinaigrette
Instructions
1
Preheat outdoor grill to 450°F to 550°F. Remove steaks from refrigerator, and season both sides with salt and pepper.
2
Place steaks diagonally on clean, oiled grill grate. Cook for 2-3 minutes, then flip over. Cook for additional 2-3 minutes, flip and quarter turn and cook for additional 2-3 minutes. Finish by flipping steak over and cook until desired doneness.
3
While grill is heating, prepare Bacon Tomato Jam by cutting bacon into ¼” slices. Place in saucepot over medium high heat. Cook until bacon begins to crisp (approximately 5-8 minutes). Add onions and cook until softened (3-4 additional minutes).
4
Add remaining ingredients and bring to rapid boil. Decrease to simmer and cook for additional 20 minutes. Set aside while steaks are cooking.
5
To prepare Preserved Lemon Vinaigrette, fine-mince the shallots and add to small mixing bowl.
6
Dice preserved lemon into ¼” pieces; add to bowl. Add remaining ingredients to bowl. Mix thoroughly with wire whisk.
7
Place arugula and thin-sliced fennel into mixing bowl. Add 1/4 cup or more of Preserved Lemon Vinaigrette and gently toss.
8
Separate mixed salad onto four plates. Top each with 1/2 tablespoon of Parmesan. Add fresh cracked black pepper to top of salad.
9
Place cooked steak on same plate and top with warm Tomato Bacon Jam.
Difficulty Level: 4 out of 5
Ingredients
4 Sterling Silver® T-bone steaks (1 1/2″ thick or more)
Kosher salt, to taste
Freshly ground black pepper, to taste
Tomato Bacon Jam (can be made a day or two prior):
8 slices bacon, 1/4″ thick
1/2 cup yellow onion, 1/4″ diced
1 14.5-ounce can diced tomatoes
1/2 cup cider vinegar
2 tablespoons brown sugar
1 teaspoon freshly ground black pepper
1/2 cup roasted red pepper, jarred, rough chopped
1 teaspoon dried thyme
Arugula & Fennel Salad (makes 4 servings):
5 ounces fresh arugula, washed
1 small fennel bulb, thinly sliced
2 tablespoons shredded Parmesan Reggiano
Preserved lemon vinaigrette, as needed
Preserved Lemon Vinaigrette:
1 shallot, finely minced
1 preserved lemon, clean, rinsed, 1/2″ diced
1/2 cup unseasoned rice white vinegar
1/2 teaspoon kosher salt
1 teaspoon Dijon mustard
1 cup olive oil
1/2 cup vegetable oil
Freshly ground black pepper, to taste
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