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For that extra crust, we add a little more crushed peppercorn to the sirloin and then make a summer vegetable hash with Spanish smoked paprika which brings out that smokey flavor of the bacon.
You Will Need:
- Olive Oil
- Salt
- Pepper
- 1 baking sheet
- 1 medium pan
- 1 mixing bowl
Ingredients
Units Scale
- 5 oz. green beans
- 1 tsp. smoked paprika
- 2 sirloin steaks
- 5 oz. grape tomatoes
- 1 green onion (for garnish)
- 2 thinly sliced bacon strips
- 6 oz. corn kernels
- 1 tbsp. crushed peppercorns
Instructions
- First, preheat the oven to 375 degrees to roast the vegetable hash. Line a baking sheet with tin foil or non-stick spray. Rinse and pat the vegetables dry. Slice the green onion into thin slices. Next, rinse the steaks and pat them dry.
- Thereafter, wrap one piece of bacon lengthwise around each steak and use a toothpick to hold it in place. Then season both sides with crushed peppercorns and ¼ tsp. of salt.
- Next, heat a pan over medium-high heat and add 2 tsp. of olive oil. Cook each side of the steak for about 5 minutes, or until the bacon is your desired crispiness and the steak’s minimum internal temperature reaches 145 degrees.
- Put the grape tomatoes, green beans, and sweet corn in a mixing bowl. Sprinkle with salt, pepper, smoked paprika, and 2 tsp. of olive oil. Toss it all together and spread it out on a baking sheet, roast for 6-8 minutes until the vegetables are tender.
- Finally, put the roasted vegetable in the center of the plate and place the bacon-wrapped sirloin on top. Then garnish with thinly sliced green onion and serve with a dipping sauce of your choice and freshly baked Ciabatta bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Hotplate
Nutrition
- Calories: 624
- Sodium: 846mg
- Fat: 33g
- Carbohydrates: 31g
- Protein: 58g