Bacon Wrapped Steaks with Tomato Steak Sauce
Description
Grilled bacon-wrapped steaks made with either filet mignon or more affordable sirloin filet steaks. Balance the beefy steaks with a tangy steak sauce made from fresh tomatoes.
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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
kitchen twine
Nutrition
Serving: 1steak + 2 tablespoons sauceCalories: 230kcalCarbohydrates: 4gProtein: 4gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.03gCholesterol: 15mgSodium: 181mgPotassium: 192mgFiber: 1gSugar: 2gVitamin A: 389IUVitamin C: 6mgCalcium: 11mgIron: 1mg
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