Steak & Wedge* Recipe
brandt farms all-natural USDA prime sirloin, iceberg, cherry tomatoes, aged balsamic, duroc bacon, blue cheese dressing
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Ingredients
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Ingredients for STEAK & WEDGE
Method
Directions
Prep greens and toppings
Wash iceberg lettuce and cut into four wedges. Rinse cherry tomatoes and halve them. Prepare a plate for assembly.
Cook bacon
In a skillet over medium heat, render the Duroc bacon until crisp. Transfer to paper towels to drain.
Season steaks
Pat steaks dry. Rub with olive oil, then season on all sides with kosher salt and black pepper.
Sear steaks
Heat a heavy skillet (cast iron works well) over high heat. Sear steaks 3-4 minutes per side for medium-rare, or longer for desired doneness. Avoid moving them during searing.
Rest steaks
Transfer steaks to a cutting board and let rest for 5-7 minutes before slicing.
Make balsamic glaze
In a small saucepan, simmer aged balsamic vinegar until it reduces by about half and becomes glossy.
Assemble wedges
Place iceberg wedges on plates. Scatter cherry tomato halves over the lettuce and sprinkle with crumbled bacon.
Dress and finish
Drizzle blue cheese dressing over each wedge. Drizzle the balsamic glaze. If using, sprinkle blue cheese crumbles. Slice the rested steaks and place on or beside the wedges. Serve immediately.
