Steak with Tomato-Bacon Salad Topper

Total Time:
30 min
10 min
20 min

4 servings

  • 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.

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