Sub bacon for your favorite cut of beef in this steakhouse favorite.
things you'll need.
For the Bacon:
1 pound Slab Bacon
4 Spring Onions (sliced in half lengthwise)
Salt and freshly ground Black Pepper
For the Steak Sauce:
2 cups Balsamic Vinegar
2 tablespoons Red Wine Vinegar
2 cups Tomato Puree
1 Onion (chopped)
1 cup Raisins
6 Garlic cloves
1/4 cup Brown Sugar
1 tablespoon toasted Cumin Seed
1 tablespoon Whole Cloves
1 tablespoon Celery Seed
Liquid Measuring Cup
Measuring Cup (set)
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
ingredients 1 pound Slab Bacon
instructions Preheat a grillpan to high heat. Cut the slab bacon into thick slices - just shy of an inch. Arrange on the grillpan and cook until bacon has cooked through, about 3 minutes per side. Transfer to paper-towel lined plate.
ingredients 4 Spring Onions (sliced in half lengthwise) Olive Oil Salt and freshly ground Black Pepper
instructions Drizzle the spring onions lightly with olive oil, then generously salt and pepper and toss to coat. Grill on the grillpan until bright green and charred in spots, about 3 minutes.
instructions Add the balsamic vinegar, red wine vinegar, tomato puree, onion, raisins, garlic, anchovies, brown sugar, cumin seed, cloves, and celery seed to a large saucepan and bring to a simmer. Cook until reduced by two-thirds, about 10 minutes. Strain the mixture, pressing on the solids to get maximum flavor. Discard the solids.
instructions Serve the bacon with steaksauce and spring onion.