Serves 4
4 boneless top sirloin steaks, 1/4-inch thick
4 tablespoons butter
4 (6-inch) sub buns
1/2 pound shredded Gouda cheese
2 tomatoes, thinly sliced
1/2 pound bacon, cooked
Steak seasoning to taste
Whole-grain mustard to taste
Season steak; panfry to desired doneness.
Melt 1 tablespoon of butter in skillet over medium-high heat. Brown cut side of bun, top and bottom. Flip bun slices over when browned and top each with Gouda cheese. On half of the sandwich, place steak, sliced tomato and bacon. Place toasted bun top on sandwich and flip over one more time to continue melting cheese.
Keep prepared sandwich warm in the oven while cooking the other sandwiches. Serve with mustard.
bacon recipe courtesy of: Certified Angus Beef® , Certified Angus Beef LLC, 206 Riffel Road, Wooster, Ohio 44691
Showing posts with label steak seasoning. Show all posts
Showing posts with label steak seasoning. Show all posts
Monday, June 13, 2016
Sunday, June 12, 2016
3947. HONEY BACON GLAZED CHICKEN
Serves: 4-6 servings
For the marinade:
4 boneless skinless chicken breasts
1/3 cup balsamic vinegar
3/4 cup olive oil
3 Tbsp brown sugar
2 Tbsp steak seasoning
2 tsp fresh rosemary, minced (can substitute 1/2 tsp dried rosemary leaves)
For the glaze:
8 slices bacon, chopped
3/4 cup honey
3 Tbsp Worcestershire sauce
1 Tbsp hot sauce
Marinate the chicken: To a large ziploc bag, add the marinade ingredients, twist with your hand (or zip closed) and shake to combine well. Pierce chicken breasts with a fork a few times, add to bag, seal, place on a plate and refrigerate for 2 hours, or up to 2 days.
Make the glaze: Chop bacon into small slices and add to a large sauce pan. Cook until crisp, remove to a paper towel lined plate. Drain grease from the saucepan, but do NOT wipe it clean.
Add remaining glaze ingredients, whisk to combine. Heat over MED heat until it bubbles up. Add cooked bacon and cook for 2 minutes.
Remove from the heat and set aside to cool. It will thicken as it cools.
Cook the chicken: Preheat grill or large skillet on MED-HIGH heat. Add a drizzle of olive or vegetable oil and cook chicken for about 4-5 minutes per side, or until cooked through and juices run clear.
Top chicken with bacon glaze.
bacon recipe source: Amanda, The Chunky Chef (@The_Chunky_Chef), June 2015
For the marinade:
4 boneless skinless chicken breasts
1/3 cup balsamic vinegar
3/4 cup olive oil
3 Tbsp brown sugar
2 Tbsp steak seasoning
2 tsp fresh rosemary, minced (can substitute 1/2 tsp dried rosemary leaves)
For the glaze:
8 slices bacon, chopped
3/4 cup honey
3 Tbsp Worcestershire sauce
1 Tbsp hot sauce
Marinate the chicken: To a large ziploc bag, add the marinade ingredients, twist with your hand (or zip closed) and shake to combine well. Pierce chicken breasts with a fork a few times, add to bag, seal, place on a plate and refrigerate for 2 hours, or up to 2 days.
Make the glaze: Chop bacon into small slices and add to a large sauce pan. Cook until crisp, remove to a paper towel lined plate. Drain grease from the saucepan, but do NOT wipe it clean.
Add remaining glaze ingredients, whisk to combine. Heat over MED heat until it bubbles up. Add cooked bacon and cook for 2 minutes.
Remove from the heat and set aside to cool. It will thicken as it cools.
Cook the chicken: Preheat grill or large skillet on MED-HIGH heat. Add a drizzle of olive or vegetable oil and cook chicken for about 4-5 minutes per side, or until cooked through and juices run clear.
Top chicken with bacon glaze.
bacon recipe source: Amanda, The Chunky Chef (@The_Chunky_Chef), June 2015
Thursday, April 03, 2014
3251. BACON-WRAPPED FILET MIGNON with BLUE CHEESE BUTTER
serves eight
Bacon-wrapped filet mignon
8 8-10 oz. filet mignons, 3-inches thick
8 bacon slices
salt and pepper to taste
Blue cheese butter
1 stick butter
2 tablespoons minced garlic
¼ teaspoon onion powder
¼ teaspoon steak seasoning
75 grams blue cheese
¼ teaspoon dried thyme
Blue Cheese Butter: Soften the butter, either in the microwave or with time, and add to a food processor. Add the rest of the butter ingredients except the blue cheese. Mince the mixture until blended. Add the blue cheese and mix again. Transfer to a tupperware container and refrigerate, can be prepared ahead of time.
Bacon-wrapped filet mignon: Remove meat from the refrigerator and bring to room temperature (30 min). Salt and pepper both sides. Wrap with bacon, securing with a toothpick. Sear on high heat in an oven proof skillet for three minutes a side. Transfer to a 450 degree oven and cook until done. For a 3 inch filet mignon this will be 8-10 minutes but you should check with a thermometer for your desired finish level and meat thickness.
bacon recipe source: Caveman Keto.com
Bacon-wrapped filet mignon
8 8-10 oz. filet mignons, 3-inches thick
8 bacon slices
salt and pepper to taste
Blue cheese butter
1 stick butter
2 tablespoons minced garlic
¼ teaspoon onion powder
¼ teaspoon steak seasoning
75 grams blue cheese
¼ teaspoon dried thyme
Blue Cheese Butter: Soften the butter, either in the microwave or with time, and add to a food processor. Add the rest of the butter ingredients except the blue cheese. Mince the mixture until blended. Add the blue cheese and mix again. Transfer to a tupperware container and refrigerate, can be prepared ahead of time.
Bacon-wrapped filet mignon: Remove meat from the refrigerator and bring to room temperature (30 min). Salt and pepper both sides. Wrap with bacon, securing with a toothpick. Sear on high heat in an oven proof skillet for three minutes a side. Transfer to a 450 degree oven and cook until done. For a 3 inch filet mignon this will be 8-10 minutes but you should check with a thermometer for your desired finish level and meat thickness.
bacon recipe source: Caveman Keto.com
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