FoodGirl and the kitchen

Bacon Wrapped Sirloins with Balsamic Pearls and Burst Tomatoes

It was a long time ago as I decided to test myself and drop a few pounds by being a vegetarian. Several celebs had gone meat free and shed tons of weight and gained luminous skin. I had hoped for the same. I was hungry a lot. And I filled my hunger with healthy veggies, fruits, and carbs. Sadly, there was no weight loss and no major increase in luminance in my skin. I lasted 3 months. And what broke my vegetarian ways? Steak. A nice, fatty, juicy, marbled, cooked to a perfect, medium rare NY Strip Steak.

I am a girl who likes my steak overall. Hubs is a lover of red meat as well. In fact, we always have red meat as a part of our weekly meal plans. Nice, lean, flank steaks or sirloins make an appearance quite frequently in our house.

The other day hubs got some petit sirloins each delicately wrapped in bacon. BACON! What’s better than red meat? Only the red meat wrapped in bacon! I stared at it for quite some time, trying to think of a preparation or sauce that would compliment it without overpowering and, let’s face it, tipping the calorie scale all the way to hell. Guess, who actually came to my rescue? The munchkin! She threw a cherry tomato in my head that she happened to be gnawing on and was clearly “over it”. So she flung it at me. And struck steak gold.

Cherry tomatoes are sweet. When they are roasted in the oven, they burst and expose their delicate flesh to the world, performing a strip tease of sorts. They go perfect with coarse salt, black pepper and garlic. And they bathe lovingly in a cool pool of extra virgin olive oil.

But I was not done yet. I decided to make a reiteration on my husbands’ favorite steak accompaniment – caramelized onions. Except they were of the cute frozen pearl variety. Newsflash: there is no reason to buy raw pearl onions and spent hours tediously peeling them. The frozen ones do just as well. Even better, because there is no tedious peeling. Just sweet little onion pearls.

I thought that there was still an element missing. That special something that makes a dish go from good to fantastic. In this case, it was balsamic glaze.

Several bites and licks of my fork later I noticed an empty plate with only balsamic smears and a few sprinkles of parsley left behind.

This girl is no vegetarian. I knew it right there and then.

INGREDIENTS:

6 bacon wrapped sirloin steaks***
2 bags of frozen pearl onions
2 pints of cherry tomatoes, washed
6 cloves of garlic
¼ cup of balsamic glaze (this can be found by all the balsamic vinegars or in the gourmet aisle)
1 tablespoon Coconut oil, vegetable oil, or high smoke point oil, for searing the steaks
2 tablespoon of fruity extra virgin olive oil for the tomatoes
Salt and pepper for seasoning

***You can also take 6 pieces of bacon and easily wrap it around the steaks, if you cannot find the already made ones***

DIRECTIONS:

  1. Preheat oven to 450-degrees.
  2. Place the tomatoes and garlic on a sheet pan and drizzle with olive oil, salt, and pepper. Roast in the oven for 15 minutes until they burst and are golden brown.
  3. Place coconut oil into a heavy bottomed pan over high heat.
  4. Season the meat with salt and pepper and place into the pan. Brown on each side for about 3-4 minutes until gorgeous and brown.
  5. Remove from the pan and set aside.
  6. Add frozen pearl onions into the pan and place into the oven for 15-20 minutes, tossing them every 10 minutes to ensure even color.
  7. Remove from the oven, add steaks to the pan along with balsamic glaze and the roasted tomatoes.
  8. Toss to make sure everything is covered. If you have problems coating everything, add a bit of water to the pan to make sure that it all gets covered. Just make sure the water boils out so that the sauce is not diluted.
  9. Serve immediately.

For a step by step tutorial and more pictures go to www.girlandthekitchen.com.

Mila Furman

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