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Few things are more midwestern than bacon-wrapped steak. And as a born and raised Iowan, I can tell you it’s commonplace to find this offered in most meat counters. Luckily, if your meat counter doesn’t carry bacon-wrapped steaks, you can easily make them yourself. Through many rounds of testing, I’ve honed in on two different cuts you can use, the perfect amount of bacon, the ideal way for securing the bacon, and how to grill it so the bacon is crispy and the steak is cooked to your liking.
Plus, in addition to the grilled steak recipe, I’m sharing a tangy tomato-shallot steak sauce that you’re going to want on everything.
Filet Mignon vs Sirloin Filets
You can make bacon-wrapped steaks with a few different cuts, but the most popular is Filet Mignon. The more affordable Sirloin Filet (cut from the Top Sirloin Petite Roast) can also be used, but there are some differences.
Here’s what to know:
- Tenderness: Filet Mignon wins on tenderness because it comes from the Tenderloin, a muscle that does very little work. The Sirloin Filet is also a tender cut, but it comes from the Top Sirloin Petite Roast and has a slightly beefier flavor and slightly less tenderness.
- Price: The Tenderloin generally costs more due to its tenderness and limited supply. The Sirloin Filet offers a more affordable way to enjoy a similar bacon-wrapped steak experience.
- Availability: Filet Mignon is available in most grocery stores and generally easy to find. Finding a Top Sirloin Petite Roast (packaged and labeled that way) may be difficult to find. So, either look for Sirloin Filets, and if you don’t find them, ask the butcher to cut them for you.
- Occasion: Filet Mignon for a special occasion; Sirloin Filet for an elevated weeknight meal.
How to Wrap Steaks in Bacon
I’ve tested this recipe with both one and two strips of bacon per steak and I’ve tested securing the bacon with toothpicks, skewers, and twine. What I’ve found to work best is one strip of bacon per steak secured with twine.
One strip of bacon is the sweet spot because you get all the flavor and crispy goodness and no wiggly, undercooked bacon.
And twine is the best because it doesn’t burn, the bacon stays secure, and the bacon doesn’t curl or tear as it cooks. Plus, twine is easier to remove from the steak than toothpicks or skewers.
To wrap steaks with bacon, set the steaks flat on a cutting board. Take one strip of bacon and tightly wrap around the circumference of the steak, overlaying as much as you need to. Take a long piece of kitchen twine and wrap around the bacon and double knot it to secure. And you’re ready to grill!
How to Grill Bacon Wrapped Steaks
The biggest challenge of cooking bacon wrapped steaks is to get the bacon nice and crispy without overcooking the steak. I’ve honed in on a method that does just that.
- Tip 1: Grill over high heat—450ºF is the temp you’re going for.
- Tip 2: Grill the steaks, covered, until they reach an internal temp of 115ºF.
- Tip 3: Finish cooking the steaks by propping them up on their sides (bacon should be touching the grill grate) and rotating the steak around to cook the bacon on all sides.
Fresh Tomato Steak Sauce
It’s an unexpected sauce that adds bright, tangy flavor and a nice amount of savoriness. Here’s how easy it is to make.
- Blanch the tomatoes then remove their skins. Chop the tomatoes.
- Cook the shallots in oil for a minute to jumpstart their cooking.
- Add in the garlic, tomato paste and smoked paprika; cook for a couple of minutes.
- Add the tomatoes in and cook until the tomatoes are very soft.
- Let cool, then transfer to a mini food processor. Add vinegars and any beef juices released by the resting steaks. Process until smooth.
Bacon Wrapped Steaks with Tomato Steak Sauce
Description
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Ingredients
Steak Sauce:
- 2 roma tomatoes
- ¼ cup extra-virgin olive oil
- 1 small shallot, diced (3 tablespoons)
- 1 clove garlic, minced
- 1 tablespoon tomato paste
- ¼ teaspoon smoked paprika
- 1 tablespoon red wine vinegar
- 2 teaspoons white balsamic vinegar
Bacon-Wrapped Steaks:
- 4 (4–6 ounce) Filet Mignon or Sirloin Filet steaks
- 4 strips regular bacon
- Kosher salt
- Black pepper
Instructions
Steak Sauce:
- Bring a small saucepan of water to a boil. Score small X at base of both tomatoes with paring knife.
- Lower tomatoes into boiling water with slotted spoon. Cook until skins loosen at base of tomatoes, about 1 minute. Using slotted spoon, immediately transfer to a cutting board to cool.
- Meanwhile, dump out water, wipe out pot, and heat ¼ cup oil in saucepan over medium. Add 1 diced shallot and cook 1 minute.
- Reduce heat to low, add 1 minced clove garlic, 1 tablespoon tomato paste, and ¼ teaspoon paprika and cook 2 minutes. Meanwhile, peel tomatoes then cut into chunks. Add tomatoes to pot with ¼ teaspoon salt; increase heat to medium-low and cook, stirring occasionally, until tomatoes are very soft and fond starts to form on bottom on pot, about 8 minutes. Remove from heat; set aside.
Bacon-Wrapped Steaks:
- Heat a gas grill to high (450ºF).
- Pat steaks dry then wrap circumference of each steak with a slice of bacon, making sure to wrap tightly so bacon overlaps a bit; secure with kitchen twine by wrapping twine around circumference and knotting.
- Right before grilling, season steaks generously with salt and pepper. Place steaks on grill grate and cook, covered, for 5 minutes; flip and continue cooking on second side until internal temperature reaches 115ºF, about 5 minutes. Using tongs, prop steaks up on their sides so bacon is touching grill grate, continue grilling, rotating steaks every 15 seconds or so to ensure all sides of bacon get cooked and crispy and until you reach desired doneness, 2–4 more minutes (120ºF for rare, 125ºF for medium-rare, 135ºF for medium, and 140ºF for medium-well).
- Transfer steaks to a plate and let rest 10 minutes.
Steak Sauce:
- Transfer cooled tomato mixture to a mini food processor with 1 tablespoon red wine vinegar and 2 teaspoons white balsamic vinegar; process until smooth. Pour any beef juices from resting steaks into sauce and blend to combine.
- Serve steaks with sauce and enjoy.
Equipment
Nutrition
This post is written and created in partnership with the Iowa Beef Council. As always the thoughts, opinions, recipe, photos and content are all my own.
