NY Strip Slices with Kurobuta Bacon Jam Sandwich

BY: Rebecca Robison

  • cooking-duration 35 minutes
  • servings 4 SERVINGS
  • cooking-style stove
  • cooking-mode beginner

This meal-worthy sandwich uses our American Wagyu NY Strip Slices piled high on dense, hearty bread slathered with garlic and tender vegetables. The base of this meal-worthy sandwich is a delicious bacon jam made with our Kurobuta Bacon. The sweetness of the jam complements the smokiness of the marinated strip steak. This open-faced style of sandwich, also known as Smorrebrod, originated in Denmark and is served in some of the best restaurants internationally. The bread acts as a “plate“ to catch all the delicious juices


NY Strip Steak

  • 1/3 cup Worcestershire sauce

  • 3 ½ teaspoons smoked paprika

  • 1 tablespoon brown sugar

  • 1/3 cup olive oil, divided

  • Sea salt and fresh ground black pepper

  • 2 packs Snake River Farms NY Steak Strip Slices

  • I clove garlic, minced

  • 10 ounces plum tomatoes

  • 3 cups spinach

  • 2, 7-ounce packages rustic flatbread, or other hearty flatbread. Cut into 4 inch wide portions

Kurobuta Bacon Jam

  • 1 pound SFR Kurobuta Bacon chopped into ½” pieces Buy Now

  • 1 medium onion, finely chopped

  • 4 tablespoons finely chopped shallots

  • 3 cloves garlic, minced

  • ½ cup packed brown sugar

  • ½ cup maple syrup

  • ½ cup apple cider vinegar

  • 1 ½ teaspoons chili powder


Combine the Worcestershire, paprika, sugar, one tablespoon oil, salt and pepper in a bowl. Remove steak slices from package leaving them stacked. Trim excess fat off, if needed, then cut the entire stack in half. In a zip top bag add the steak slices, separating slices, to the Worcestershire mixture and toss to coat. Set aside.
5 minutes
Heat 1 tablespoon oil in a large non-stick skillet over high heat. Add tomatoes and cook for 3-4 minutes until the skins start to blister and char and tomatoes begin to soften. Reduce heat to medium and push the tomatoes to one side. Add a bit more oil then add the spinach and sauté until slightly wilted. Season spinach and tomatoes with salt and pepper to taste. Remove from the pan and set aside.
5 minutes
Using the same skillet, or a char-grill pan on high heat, combine remaining oil and the garlic then brush over each piece of bread. Cook for 1-2 minutes or until lightly toasted and warmed. Set aside.
2 minutes
In the same skillet, over medium high heat, add the steak strips and sauté, stirring often, until cooked to medium rare or medium, about 2-3 minutes.
3 minutes
To assemble, top each of the 4 pieces of bread with 1½-tablespoon of warm bacon jam, then with 3-4 pieces of the steak strips and finish with the tomato-spinach mixture.
3 minutes
In a medium saucepan over medium heat, cook bacon until crisp. Transfer bacon to a paper towel lined plate, leaving about 1 tablespoon bacon fat in the pan.
7 minutes
Reduce the heat to medium, add the onion and shallots and cook until onions are caramelized, stirring often.
2 minutes
Stir in the garlic, brown sugar, maple syrup, vinegar, chili powder and the cooled bacon. Bring bacon mixture to a simmer then reduce heat to medium low and cook until the liquid has reduced and thickens.
Let cool before transferring to a jar with a lid and refrigerate. Keeps for one week. Note: great on SRF burgers, sandwiches, as a steak topping or served on crostini with, slices of SRF steak and Brie or Gorgonzola.
1 minute