Ingredients:
Directions:
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Season the steak liberally with Roasted Coffee Rub and Black Garlic Sea Salt. Set aside while you cook the bacon.
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Cut the bacon into ¼” pieces and place in a large, cold skillet. Cook over medium heat, stirring occasionally, cooking the bacon until crispy. Remove the bacon from the pan and set aside. Drain any excess grease off of the pan.
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Turn the heat up to medium-high. Add the steak to the hot pan and cook for 5 – 7 minutes for medium to medium-rare. Flip the steak, top with cherry tomatoes, and cook an additional 5 – 7 minutes. Remove the meat from the heat and allow it to rest
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With the tomatoes still in the pan, add the Caramelized Garlic Olive Oil and Smoked Balsamic Vinegar. Stir to coat the tomatoes and remove from the heat.
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Slice the steak on the diagonal into thin strips.
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Arrange the greens on a serving platter. Top with the blue cheese, bacon crumbles, and sliced steak, and finish by drizzling with pan-roasted smoky garlic tomatoes as a dressing. Enjoy!