Blt Bacon Leek And Tomato Salad |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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My husband just watched this recipe being made this weekend and absolutely had to try it! He was spot on about this crazy twist on the classic BLT. A tangy, zesty, filling, main-course salad that you won't be sorry you tried. Read more . This recipe is extremely easy to make and the ingredients are fresh and come together superbly! Ingredients:
4 small strip steaks, 1 to 1-1/2 inches thick |
extra-virgin olive oil, for drizzling plus 1/2 cup |
salt and freshly ground black pepper |
8 slices bacon, chopped |
2 large or 4 small leeks, trimmed of rough tops and roots |
1 tbs. worcestershire sauce |
3 tbs. red wine vinegar |
1 tbs. dijon mustard |
splash water |
2 hearts romaine lettuce, shredded or chopped |
2 big beefsteak tomatoes |
Directions:
1. Heat a grill pan or grill to medium-high heat.
2. Bring steaks to room temperature, drizzle with extra-virgin olive oil and season with salt and pepper on both sides.
3. Place steaks on the grill, cook meat 10 to 12 minutes for pink centers. Turn twice and let meat rest 5 minutes before slicing.
4. While meat cooks, brown bacon in a drizzle of extra-virgin olive oil in a medium to large skillet over medium-high heat.
5. Chop the leeks then soak in a large bowl of water or separate the chopped leeks by running under water. Dry the leeks in a kitchen towel.
6. Place cooked bacon on paper towels to drain. Pour off all but 1 Tbs. of bacon drippings then add leeks and wilt down. Season cooked leeks with salt and pepper to taste.
7. Transfer the cooked bacon to a food processor and add Worcestershire sauce, vinegar, mustard, some black pepper and a splash of water. Turn processor on and stream in 1/2 cup extra-virgin olive oil.
8. On each dinner plate, arrange a bed of shredded Romaine and thickly sliced tomatoes. Slice meat against the grain and arrange over tomatoes. Scatter the leeks over the steaks and pour bacon dressing over the top.
9. Enjoy!
10. **Picture and Recipe from Rachael Ray**
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