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Steak and Brussels sprout salad with warm bacon dressing
Steak and Brussels sprout salad with warm bacon dressing
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Prep Time:
5 minutes
Cook Time:
40 minutes
Total Time:
45 minutes
Sizzling porterhouse steak with crispy baby Brussels sprouts and tender potato medley, perfect for a light and satisfying meal.
Ingredients:
  • 1 bunch baby carrots, trimmed, peeled
  • 500g baby potatoes, halved
  • 1 red onion, halved, cut into thin wedges
  • 45.50 gm extra virgin olive oil
  • 250g baby brussels sprouts, halved
  • 2 (about 500g) beef porterhouse steaks, fat trimmed
  • 75g Bacon Shortcut Rindless, finely chopped
  • 20.00 ml red wine vinegar
  • 2 tsp balsamic vinegar
  • 5.90 gm Dijon mustard
  • Baby herbs, to serve
Instructions:
  • Preheat your oven to 200C/180C fan forced and line 2 baking trays with baking paper. Spread carrot, potato, and onion on one tray, drizzle with 1 tablespoon of oil, season, and toss to coat. Roast for 35 minutes, turning halfway, until tender. On the other tray, place the sprouts, drizzle with 2 teaspoons of oil, season, toss, and roast for 20 minutes until golden, turning halfway.
  • First, heat a frying pan over medium-high heat. Drizzle 1 tsp of oil over the steak, season it, and cook it for 3-4 minutes until it reaches your desired doneness. Let it rest for 3 minutes. Then, using the same pan, heat the remaining oil over low heat and cook the bacon for 2 minutes until golden. Remove from heat and stir in the combined vinegar and mustard. Lastly, season with pepper.
  • Slice the steak thinly. Toss the steak, carrots, and Brussels sprouts together in a large bowl. Plate the mixture. Drizzle with bacon dressing and garnish with herbs.

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