Steak with Tomato-Bacon Salad Topper
- 8 slices smoky bacon
- 4 flat iron or sirloin steaks, 8 ounces each
- 2 large garlic cloves, halved
- Extra-virgin olive oil, for drizzling, plus 3 tablespoons
- 2 sprigs rosemary, leaves chopped
- Salt and freshly ground black pepper
- 2 pints cherry tomatoes or multi-colored baby heirloom tomatoes, halved or quartered
- 1/2 small red onion, chopped
- 1 cup shredded basil leaves
- 2 cups baby arugula
- Parmigiano-Reggiano, for shaving
Heat oven to 375 degrees F. Arrange the bacon on a slotted broiler pan or a baking rack set over a baking sheet. Bake until crisp. Remove from the oven to paper towels to drain. Reserve.
While the bacon cooks, heat a grill pan or outdoor grill to medium-high. Rub the steaks on both sides with the cut garlic cloves and dress with a drizzle of extra-virgin olive oil, chopped rosemary, and salt and pepper, to taste.
In a large bowl combine the tomatoes, onions, basil and the remaining 3 tablespoons of extra-virgin olive oil. Season with salt and pepper, to taste.
Grill the steaks for 5 minutes on each side for medium-rare, more or less for desired doneness.
Chop the bacon and add it to the tomato salad, then fold in the arugula.
Serve the steaks whole or sliced with lots of salad on top, garnished with a few shaves of Parmigianino-Reggiano.
Recipe courtesy of Rachael Ray
Recipe courtesy of Food Network Kitchen