Serves 3 to 4 | Sipping wine: 2010 Woodbridge Merlot by Robert Mondavi
- 1 tablespoon and 1 teaspoon grapeseed oil
- 3 slices of turkey bacon, chopped
- 1 small shallot, chopped
- 1 tablespoon whole-grain Dijon mustard
- 3 tablespoons cider vinegar
- 8 ounces chopped cabbage
- 1 pound top sirloin steaks, 3 to 4 steak pieces
- sea salt and cracked peppercorns
- Optional asparagus: 1-2 bunches asparagus
- Optional mashed potatoes: 3 pounds gold potatoes. If making mashed potatoes be sure to make this first.
- In a large skillet heat 1 teaspoon oil over medium high heat and fry bacon until crisp about 5-6 minutes. Remove bacon and set aside.
- In the same skillet over medium high heat add the shallot, mustard and vinegar and stir fry for 2 minutes. Add the cabbage and cook until cabbage becomes wilted about 2-3 more minutes. If cabbage begins to dry add 1 teaspoon water and stir for 1 more minute. Add the bacon back to the cabbage slaw and put skillet aside and keep warm over low heat.
- In another large skillet heat 1 tablespoon oil over medium high heat and cook steak 3 minutes per side for medium rare. Remove steak and season with salt and pepper.
- Optional asparagus: In the same skillet that steak was cooked in, grill the asparagus until tender about 6-7 minutes. Season with garlic powder.
- Optional mashed potatoes: Heat 3-4 quarts of water to bring to a boil. Peel potatoes. Boil the potatoes until soft and can be poked through easily with a fork. Drain. Put potatoes in a large bowl. Add 3 tablespoons mayonnaise, 3 tablespoons butter and salt to taste. Mash potatoes with a masher (or with a large fork) until it becomes fluffy.
Serve steak with the bacon-cabbage slaw on top of on the side. Serve with asparagus and/or mashed potatoes.