Bacon Wrapped Steak and Fresh Green Bean Salad

Want a fancy restaurant meal on a budget, cooked at home?  Here's something easy for you.  You can easily double these recipes as necessary.

Bacon Wrapped Steak for Two

6 large garlic cloves, peeled
2 Tablespoons  olive oil
2 Tablespoons unsalted butter, cut into small chunks
Kosher salt
2 teaspoons chopped chives
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon dried thyme leaves
2 (4- to 5-ounce) grass-fed, filet steaks, about 1 inch thick (I used Sirloin)
2 very thin slices of lean bacon
6-inch wooden skewers or toothpicks, soaked in water 10 minutes and patted dry

Directions:

1. Preheat oven to 400 degrees F. Place peeled garlic and olive oil in 1-cup, ovenproof ramekin, soufflé dish or custard cup. Cover dish tightly with aluminum foil and place in oven.

2. Roast on center rack until garlic is golden and very tender and soft when pierced with knife, about 30 minutes (start checking cloves after 20 minutes and then every 5 minutes until done).

3. With slotted spoon, remove garlic from bowl and reserve oil. Place garlic, half of the reserved oil, butter and 1/8 teaspoon salt in food processor or blender and process, pulsing machine on and off for 30 seconds or less until garlic is coarsely chopped and blended with butter and oil.

4. Transfer garlic butter to small bowl and stir in 1 teaspoon of the chives. (Garlic butter can be prepared 1 day ahead. Cover with plastic wrap and refrigerate. Bring to room temperature 30 minutes before ready to use.)

5. When ready to cook steaks, oil a grill rack and prepare grill. In small bowl, stir together a pinch of Kosher salt, coarsely ground black pepper and thyme. Rub both sides of each filet with some of this seasoning.

6. Wrap each steak around its sides with 1 slice of bacon. Skewer bacon in place with wooden skewer or with 2 to 3 toothpicks.

7. Grill steaks over LOW HEAT until lightly charred on the outside and until bacon is cooked, about
3-5 minutes per side for medium-rare. When done, remove steaks from fire and place on warm serving plate. Remove toothpicks.

8. Top each steak with 1 generous pat of roasted garlic butter and sprinkle with some of remaining chives. Butter will start to melt and season the steaks. Serve immediately.

Green Bean and Squash Salad
Makes 2 servings

1/2 cup fresh green beans, snapped into 1 inches pieces
3 fresh plum tomatoes, sliced
4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
Pinch coarse black pepper
1/4 cup Parmesan & Roasted Garlic Salad Dressing
1/2 cup yellow squash, cut into slices
1/4 cup pitted black olives, sliced
1 1/2 ounces fresh basil, chopped

Combine all ingredients in a large salad bowl. Cover. Place in refrigerator to cool for at least 1 hour.


If you like, serve with the GLUTEN-FREE CORN BREAD I gave you the recipe for the other day!