Beef, Leeks and Tomato Salad.
Leeks have a nice crunch and have a very milk onion flavor.
1/2 cup extra-virgin olive oil
4 small 1- to 1 1/2-inch-thick strip steaks, at room temperature
Salt and pepper
8 slices bacon
4 leeks, white and light green parts only, sliced 1/4 inch thick
1 tablespoon soy sauce
3 tablespoons vinegar
1 tablespoon Dijon mustard
romaine lettuce, coarsely chopped
2 beefsteak tomatoes, thickly sliced
1. Broil meat in oven or stir fry, set aside.
2. In a large skillet, cook the bacon over medium-high heat until crisp. Drain on paper towels and let cool. Pour off all but about 1 tablespoon of bacon drippings from the skillet, then add the leeks, cover and cook over medium heat, stirring often, until wilted, about 5 minutes. Season to taste with salt and pepper; set aside.
3. Crumble the bacon and transfer half to a food processor. Add the Worcestershire sauce, vinegar, mustard, some pepper and a splash of water. With the machine on, pour in the 1/2 cup olive oil in a steady stream.
4. Arrange a bed of the romaine and tomatoes on plates. Slice the steak against the grain and layer over the tomatoes. Scatter the leeks over the steak and pour the bacon dressing on the salad. Top with the remaining crumbled bacon.