Blt: Beef, Leek And Tomato Salad - With Bacon Dressing - An Extra "B"!
Serves: 4
Leila Emmerich
1 January 1970
Based on User reviews:
53
Spice
59
Sweetness
44
Sourness
40
mins
Prep time (avg)
3.4
Difficulty
Ingredients:
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 the steaks on the grill, cook meat 10 to 12 minutes for pink centers
4
Turn twice and let meat rest 5 minutes before slicing
5
While meat cooks, brown bacon in a drizzle of extra-virgin olive oil in a medium to large skillet over medium-high heat
6
Chop the leeks then soak in a large bowl of water or separate the chopped leeks by running under water
7
Dry the leeks in a kitchen towel
8
Place cooked bacon on paper towels to drain
9
Pour off all but about a tablespoon of bacon drippings then add leeks and wilt down
10
Season cooked leeks with salt and peppe, to taste
11
Transfer the cooked bacon to a food processor and add Worcestershire, vinegar, mustard, some black pepper and a splash of water
12
Turn processor on and stream in 1/2 cup extra-virgin olive oil
13
On each dinner plate, arrange a bed of shredded romaine and thickly sliced tomatoes
14
Slice meat against the grain of the steak
15
Arrange the steak over the sliced tomatoes
16
Scatter the leeks over the sliced steaks and pour bacon dressing down over the top