Bacon, Caramelized Onions, and Heirloom Tomato Steak Delight
Ingredients
- 12 slices thick-cut meaty bacon
- 2 boneless rib eye steaks approximately 1 lb. each
- Kosher salt and freshly ground black pepper
- 1 tablespoon mild-flavored oil such as safflower, grapeseed, or canola
- 2 tablespoons dry sherry or juice of 1 small lemon about 3 tablespoons
- 3 tablespoons unsalted butter
- 2 large cloves garlic minced
- A few sprigs of fresh thyme
- 4 large beefsteak tomatoes cored and sliced
- 2 white onions thinly sliced
- HP Brown Sauce London Pub Steak & Chop Sauce, or your preferred steak sauce
- 1 cup fresh flat-leaf parsley leaves with tender sprigs chopped
Instructions
- Preheat the oven to 375°F.
- Lay the bacon slices in a single layer on a slotted broiler pan or wire rack set inside a foil-lined baking sheet.
- Bake until crispy, approximately 18 to 25 minutes.
- Pat the steaks dry and season generously with kosher salt and coarsely ground pepper.
- Heat a cast-iron skillet over medium-high to high heat.
- Add the oil, swirling to coat the pan evenly.
- Place the steaks in the skillet and cook to your desired doneness, turning occasionally, for 8 to 9 minutes for medium-rare.
- Pour the sherry over the steaks and remove the pan from heat.
- Add the butter, allowing it to foam.
- Stir in the minced garlic and thyme, basting the steaks with the melted butter for about a minute.
- Transfer the steaks to a plate and let them rest for 10 minutes.
- Slice the steaks thinly against the grain (about 1/4 inch thick).
- Arrange the sliced tomatoes and onions in layers on plates or a platter, seasoning between each layer.
- Top the tomato and onion layers with the sliced steak and then the crispy bacon.
- Drizzle your preferred steak sauce over the top and sprinkle with chopped parsley.
Notes / Tips / Wine Advice:
Serve with steak knives and enjoy this delectable bacon, caramelized onions, and heirloom tomato steak delight!
