Beef Leek And Tomato Salad With Bacon Dressing
Another luscious creation from rachael ray. i have used turkey bacon; substituted one bunch of scallions for leeks, and cider vinegar for the red wine vinegar with great results. this one is perfect in summer, when these veggies are in season and you don't want to fire up the stove.
Steps
Heat a grill pan or grill to medium-high heat.
Bring steaks to room temperature , drizzle with extra-virgin olive oil and season with salt and pepper on both sides.
Place the steaks on the grill , cook meat 10 to 12 minutes for pink centers.
Turn twice and let meat rest 5 minutes before slicing.
While meat cooks , brown bacon in a drizzle of extra-virgin olive oil in a medium to large skillet over medium-high heat.
Chop the leeks then soak in a large bowl of water or separate the chopped leeks by running under water.
Dry the leeks in a kitchen towel.
Place cooked bacon on paper towels to drain.
Pour off all but about a tablespoon of bacon drippings then add leeks and wilt down.
Season cooked leeks with salt and peppe , to taste.
Transfer the cooked bacon to a food processor and add worcestershire , vinegar , mustard , some black pepper and a splash of water.
Turn processor on and stream in 1 / 2 cup extra-virgin olive oil.
On each dinner plate , arrange a bed of shredded .
Ingredients
steaks, extra virgin olive oil, salt & freshly ground black pepper, bacon, leeks, worcestershire sauce, red wine vinegar, dijon mustard, water, romaine lettuce hearts, beefsteak tomatoes