6 sl Thick-cut bacon
1 lb Chuck-eye steak
Salt & coarse ground pepper
1 tb Neutral oil
1 Lemon; juice of (3 tb)
3 tb Butter
2 cl Garlic; crushed
2 Fresh thyme sprigs
2 lg Beefsteak or Mortgage Lifter
- tomatoes; cored, tops and
- bottoms trimmed, cut in 5
- slices each
1 md White onion; top and bottom
- trimmed, in 1/4" slices
HP Brown Sauce or favourite
- steak sauce
1/2 c Flat-leaf parsley leaves;
- chopped, loose pack
Set the oven @ 375 F/190 C.
Cook the bacon until very crisp.
Pat the steak dry and season with salt and coarse ground pepper.
Heat a cast-iron skillet over medium-high to high. Add the oil,
about one turn of the pan. Add the steaks and cook, turning
occasionally, to desired doneness, 8 to 9 minutes for medium-rare.
Douse the steaks with lemon juice and remove the pan from heat. Add
the butter. When the butter foams, add the garlic and thyme.
Spoon the melted butter over the steaks. Continue to baste the
steaks with the butter for a minute or so.
Transfer the steak to a plate and let rest for 10 minutes.
Slice the steak against the grain to about 1/4" thick.
Layer the tomatoes and onions on plates or a platter, seasoning
between each layer. Top with the sliced steak, then the bacon.
Drizzle the steak sauce back and forth on top and sprinkle with
parsley.
