Chef Avi shows us how to make a steak and salad dinner packed with flavor. These pan seared steaks are easy enough for a week night dinner, and delicious enough for a special occasion.
- KOL Foods Delmonico, Petite Bistro Tender or Strip Steaks
- 6 Strips of KOL Foods nitrate free beef "Bacon”
- Kosher Salt
- Cracked black pepper
- Compound Margarine (Margarine mixed with salt, garlic, basil & a hint of oregano)
- Canola Oil (substitute grape seed oil or saffron oil) for frying and searing.
In a cast iron skillet fry up 3 strips of "beef bacon”. While they’re frying, take the steak and wrap the edges with the remaining 3 strips of "beef bacon”. To secure the "bacon” use toothpicks to and ‘pin’ the strips around the steak. Be careful not to stick the toothpicks into the meat, just pin the strips on like you would pin a button onto a shirt.
Once the "bacon” is nice and crispy. Crumble and set aside, but keep the rendered fat in the pan. Turn the heat up on the pan to scorching hot. Do not use a non-stick pan as the non-stick coating can come off with some pans.
Season both sides of the steak with kosher salt and fresh cracked pepper. Once the pan is hot, sear the steak for about a minute and a half per side. Then place in a 350 degree F oven for about three and a half to four and a half minutes for medium depending on the thickness of the steak. Remove from the oven when a meat thermometer reaches 125 degrees.
Once done. Put a tablespoon of compound margarine on top of the steak and let it melt into the meat. Let the steak rest on a cutting board for ten to fifteen minutes. Then remove the toothpicks and slice against the grain and serve on a bed of fresh seasonal greens, topped with the remaining bacon.