American Wagyu Black Grade
NY Strip Slices
$50.00
NY Strip Slices with Kurobuta Bacon Jam Sandwich
BY: Rebecca Robison
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35 minutes
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4 SERVINGS
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stove
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beginner
Ingredients
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
Directions
1
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
2
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
3
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
4
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
5
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
1
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
2
Reduce the heat to medium, add the onion and shallots and cook until onions are caramelized, stirring often.
2 minutes
3
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.
10-12
4
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
