Bacon Salad With Coffee Rubbed Steak


The most awesome thing about this recipe is that it is so amazingly healthy for you, compared to many of the popular and prevalent bacon and steak combination available on the menu meal market these days.

Besides, if I walk into a restaurant and plop down my hard earned money, you can bet your top dollar that I’m going to end up eating a nice green salad, a great quality, prime cut of steak, some gourmet, country cut bacon and of course a cup or 4 of some delicious, top shelf coffee.

So what do you get when you eat this particular meal? OMG, the exact same thing that I eat when I go out and pay through the snout, my dream meal, served in the comfort of my own home and for about ¼ of the cost.

Bacon Salad With Coffee Rubbed Steak

(Serves 4)


For The Steaks:

4 prime grade steaks 

For The Steak Rub:

¼ cup ground gourmet coffee

1 tbsp coarse cracked black pepper

1 tbsp chopped garlic

1 tbsp cracked cumin seed

2 tsp kosher salt

2 tsp dried oregano

2 tsp chili powder

For the Salad:

1 Small Squash

2 Bran Muffins

1 thinly sliced fresh Apple

10 oz Baby Spinach

6 oz Crumbled Blue Cheese

3 tsp Dried Cranberries

For The Salad Dressing:

8 slices Hickory Smoked Maple Bacon, cut into ½ inch pieces

16 oz Apple Cider

¼ cup Apple Cider Vinegar

2 tbsp Gourmet Olive Oil

1 tsp Whole Grain Mustard


Create the coffee rub for the steaks by combining the above mentioned Steak Rub ingredients in a large mixing bowl

Perforate the meat with a cooking fork, so that the rub will seep deep into the meat, to give it a great flavor and keep the meat moist.

Be sure to massage the rub deeply into the meat

Now marinate the steaks for a good 12 hours before cooking them, in the refrigerator.

Use your gourmet olive oil to lightly oil the steaks before grilling them.

Be sure to heat the grill to a medium high flame.

Grill the steaks 4-5 minutes per side till they are cooked medium.

Set the steaks aside but keep them warm.

Now cut each muffin into 8 pieces.

Place these pieces on a cookie sheet and toast them at 350° until golden brown and crisp.

Set them aside and keep them warm.

Now cut the squash in half and remove the seeds and pulp with a spoon.

Using the flat side down on the cutting board, slice the squash into ¼ inch half moons.

Over a low flame, in a large skillet, add a tablespoon of olive oil and ½ cup of fresh drinking water.

Add the sliced squash and cook it covered for approx 13 minutes, allowing the water to evaporate, till the squash is tender and browned on the bottom.

Remove from the pan and set aside, keeping it warm.

Now place your bacon in the pan and cook until crisp and browned.

Remove bacon from the pan and drain off the rendered oil and set the bacon aside, keeping it warm.

Place the pan back on the stove and add the cider and cook until it is effectively reduced approximately 75%, to a syrup consistency.

Add the vinegar, mustard and olive oil to the pan and stir until well combined.

Now put the spinach in a large mixing bowl and add the cranberries, apple slices and bacon.

Pour the warm vinaigrette over the salad and mix well.

Garnish the salad with the Blue cheese crumbles and serve with croutons. Enjoy!

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