Ingredients
- 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
Directions
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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By Debrasong
Laguna Niguel, CA
on March 19, 2011
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This salad piled on top of your fav BBQ steak, however you best enjoy it, is FANTASTIC! My family keeps it pretty simple and allows that BBQ flavor to do all the work...
Ladies and Gentlemen, you will NEVER miss that potato!! It takes very little time and effort to mix it all up, and the payoff is AMAZING!
By munchies1
Fort Myers, FL
on September 17, 2010
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What an incredibly easy and delicious meal to make! It absolutely does not need any sides what so ever; the steak and salad topper is more than enough. I don't like basil at all, and was hesitant to use it in the salad, but I'm so glad that I did! What a wonderfully easy, beautiful, and fulfilling meal to make! Definitely a winner.
By pvmkmyer
Altadena, CA
on August 26, 2010
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I was looking for a recipe that didn't require turning on the oven and would use up some of the enormous amount of tomatoes that are overtaking my backyard. This was a delicious solution to both those problems.
I made this last night for dinner and followed Rachel's directions exactly, except I cooked the bacon in a pan because I didn't want to heat up the oven (it's over 100 where i live at the moment. Since we were not eating at a dining table I decided to slice the steaks and served it on top of the greens, then put the shaved parmigiano cheese on top. Oh, and because I had it around, I squeezed half a lemon over the greens before I tossed them.
This is a great combination of flavors: the saltiness of the cheese and the bacon, the bite of the salad greens, the herby earthinesss of the basil, the sweetness from the tomatoes -- just a great complex taste of surprises from a simple dish. I'll be making this again very soon.
Read all 8 reviews