NY Strip Slices with Kurobuta Bacon Jam Sandwich
BY: Rebecca Robison
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
- 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.
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.
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.
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.
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.
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.
Reduce the heat to medium, add the onion and shallots and cook until onions are caramelized, stirring often.
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.