WEEKDAYS 1e|12c|p

Steakhouse Bacon with Grilled Spring Onions

Michael Symon
Servings: 4
30 to 60 min

Sub bacon for your favorite cut of beef in this steakhouse favorite.

  • Ingredients
  • step-by-step directions
Steakhouse Bacon with Grilled Spring Onions
  • For the Bacon:
  • 1 pound Slab Bacon
  • 4 Spring Onions (sliced in half lengthwise)
  • Olive Oil
  • Salt and freshly ground Black Pepper
For the Steak Sauce:
  • 2 cups Balsamic Vinegar
  • 2 tablespoons Red Wine Vinegar
  • 2 cups Tomato Puree
  • 1 Onion (chopped)
  • 1 cup Raisins
  • 6 Garlic cloves
  • 2 Anchovies
  • 1/4 cup Brown Sugar
  • 1 tablespoon toasted Cumin Seed
  • 1 tablespoon Whole Cloves
  • 1 tablespoon Celery Seed
  • Preheat a grillpan to high heat. Cut the slab bacon into thick slices - just shy of an inch. Arrange on the grillpan and cook until bacon has cooked through, about 3 minutes per side. Transfer to paper-towel lined plate.
  • Drizzle the spring onions lightly with olive oil, then generously salt and pepper and toss to coat. Grill on the grillpan until bright green and charred in spots, about 3 minutes.
  • Add the balsamic vinegar, red wine vinegar, tomato puree, onion, raisins, garlic, anchovies, brown sugar, cumin seed, cloves, and celery seed to a large saucepan and bring to a simmer. Cook until reduced by two-thirds, about 10 minutes. Strain the mixture, pressing on the solids to get maximum flavor. Discard the solids.
  • Serve the bacon with steaksauce and spring onion.
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