Steak Salad with Warm Bacon Vinaigrette

Since my husband loves steak, we often have steak as a Sunday dinner. To give it more of a nutritious balance, I prepare the steak with a lot of fresh vegetables, and voila, a steak salad. Crisp fresh vegetables are wonderful topped with tender slices of juicy steak and a warm bacon vinaigrette. You can have this as main entrée or a large party salad. All steak-lovers will love it!

Steak Salad with Warm Bacon Vinaigrette

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(Recipe by:Chef Yasue Siewert)

Times

Prep.: 10 minutes
Cook: 15 minutes

Yield

Makes 2 main-course servings

Ingredients

2 slices of bacon, cut into narrow strips
2 Sirloin Steaks (or any preferred steak)
pinch of kosher salt
pinch of black pepper
2 cloves garlic, sliced
3 tbsp white wine
2 tbsp butter
1 tbsp soy sauce
4 tbsp balsamic vinegar
1 tsp sugar
3 to 4 cups mixed greens (baby arugula, radicchio, lettuce, etc.)
1/8 medium size red onion, thinly sliced
½ Persian (seedless mini cucumber), thinly sliced
1 tomato, diced
2 radishes, thinly sliced

* you can substitute any vegetables for salad with your preference.

Directions

Sprinkle salt and pepper over the steaks. Heat large frying pan over medium-high heat and cook bacon until crispy and golden brown. Take them out into the small bowl, set aside.
In same flying pan (using bacon fat), add the steaks and fry until seared on the outside and cooked to desired doneness, about 5 minutes per side for medium-rare. Transfer the steaks to a plate and let it rest for 10 to 15 minutes covered with aluminum foil.

To make warm bacon dressing, with same frying pan, add white wine and deglaze. Add butter, soy sauce, balsamic vinegar, and sugar and stir well. Add cooked bacon and cook for about 1 minute. Season the dressing with more salt and pepper to taste and add any juices from the steaks that have accumulated on the plate.

Line a large platter with mixed greens and other vegetables.

Cut the steaks across the grain and diagonally into 1/2 -inch-thick slices. Lay the slices atop the salad mixture, and drizzle with the dressing. Serve immediately.

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