Balsamic Steak Tips and Tomato Salad with Bacon and Blue Cheese

Published on July 19, 2014 | By |
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Ingredients

  • 4 slices bacon, chopped
  • 5 T balsamic vinegar
  • 1 1/2 lbs sirloin steak tips, trimmed and cut into 2 inch chunks
  • Salt and pepper
  • 1 T vegetable oil
  • 1 1/2 lbs tomatoes, cored and cut into 1 inch wedges
  • 2 oz (2 c) watercress
  • 1/2 small red onion, sliced thin
  • 2 T extra-virgin olive oil
  • 3 oz blue cheese, crumbled (3/4 c)

Instructions

  • 1. Cook bacon in 12 inch skillet over medium-high heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Pour off fat and wipe skillet with paper towels. Reduce heat to medium, at 1/4 c vinegar to skillet, and simmer until vinegar is reduced to 2 T, about 4 minutes. Transfer glaze to small bowl; set aside.
  • 2. Pat steak tips dry with paper towels and season with salt and pepper. Heat vegetable oil in clean, dry skillet over medium-high heat until just smoking. Add steak tips and cook, turning occasionally, until well browned on all sides and meat registers 130 to 135 degrees (for medium), 6 to 8 minutes. Transfer to serving platter and tent loosely with aluminum foil.
  • 3. Combine tomatoes, watercress, and onion in large bowl. Drizzle olive oil and remaining 1 T vinegar over salad and toss to coat thoroughly. Sprinkle blue cheese and bacon evenly over salad nad season with salt and pepper to taste.
  • 4. Drizzle balsamic glaze evenly over steak tips. Serve with salad.

Instructions

  • 1. Cook bacon in 12 inch skillet over medium-high heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Pour off fat and wipe skillet with paper towels. Reduce heat to medium, at 1/4 c vinegar to skillet, and simmer until vinegar is reduced to 2 T, about 4 minutes. Transfer glaze to small bowl; set aside.
  • 2. Pat steak tips dry with paper towels and season with salt and pepper. Heat vegetable oil in clean, dry skillet over medium-high heat until just smoking. Add steak tips and cook, turning occasionally, until well browned on all sides and meat registers 130 to 135 degrees (for medium), 6 to 8 minutes. Transfer to serving platter and tent loosely with aluminum foil.
  • 3. Combine tomatoes, watercress, and onion in large bowl. Drizzle olive oil and remaining 1 T vinegar over salad and toss to coat thoroughly. Sprinkle blue cheese and bacon evenly over salad nad season with salt and pepper to taste.
  • 4. Drizzle balsamic glaze evenly over steak tips. Serve with salad.

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