Grilled T-Bone Steak with Tomato Bacon Jam and an Arugula & Fennel Salad with Preserved Lemon Vinaigrette

 

Grilled T-Bone Steak with Tomato Bacon Jam

INGREDIENTS

4 T-bone steaks (1 1/2″ thick or more)

Kosher salt, to taste

Freshly ground black pepper, to taste

 

TOMATO BACON JAM

8 slices bacon, 1/4″ thick

1/2 cup yellow onion, 1/4″ diced

1 14.5-ounce can diced tomatoes

1/2 cup cider vinegar

2 tablespoons brown sugar

1 teaspoon freshly ground black pepper

1/2 cup roasted red pepper, jarred, rough chopped

1 teaspoon dried thyme

 

ARUGULA & FENNEL SALAD

5 ounces fresh arugula, washed

1 small fennel bulb, thinly sliced

2 tablespoons shredded Parmesan Reggiano

Preserved lemon vinaigrette, as needed

 

PRESERVED LEMON VINAIGRETTE

1 shallot, finely minced

1 preserved lemon, clean, rinsed, 1/2″ diced

1/2 cup unseasoned rice white vinegar

1/2 teaspoon kosher salt

1 teaspoon Dijon mustard

1 cup olive oil

1/2 cup vegetable oil

Freshly ground black pepper, to taste

 

COOKING

1. Preheat outdoor grill to 450°F to 550°F. Remove steaks from refrigerator, and season both sides with salt and pepper.

2. Place steaks diagonally on clean, oiled grill grate. Cook for 2-3 minutes, then flip over. Cook for additional 2-3 minutes, flip and quarter turn and cook for additional 2-3 minutes. Finish by flipping steak over and cook until desired doneness.

 

TOMATO BACON JAM

3. While grill is heating, prepare Bacon Tomato Jam by cutting bacon into ¼” slices. Place in saucepot over medium high heat. Cook until bacon begins to crisp (approximately 5-8 minutes). Add onions and cook until softened (3-4 additional minutes).

4. Add remaining ingredients and bring to rapid boil. Decrease to simmer and cook for additional 20 minutes. Set aside while steaks are cooking.

 

PRESERVED LEMON VINGAIRETTE
(can be made a day or two prior)

5. To prepare Preserved Lemon Vinaigrette, fine-mince the shallots and add to small mixing bowl.

6. Dice preserved lemon into ¼” pieces; add to bowl. Add remaining ingredients to bowl. Mix thoroughly with wire whisk.

 

ARUGULA & FENNEL SALAD
(makes 4 servings)

7. Place arugula and thin-sliced fennel into mixing bowl. Add 1/4 cup or more of Preserved Lemon Vinaigrette and gently toss.

8. Separate mixed salad onto four plates. Top each with 1/2 tablespoon of Parmesan. Add fresh cracked black pepper to top of salad.

9. Place cooked steak on same plate and top with warm Tomato Bacon Jam.