Recipe by Helen Dollaghan from the Aug. 17, 1986, edition of The Denver Post. Perfect for tailgating. Makes 8 servings.
Ingredients
3/4 cup olive oil
3 tablespoons red-wine vinegar
1 small clove garlic, peeled and pressed
1 tablespoon Dijon-style mustard
4 medium red-skinned potatoes, scrubbed and unpeeled
15 slices bacon
2 1/2 pounds boneless sirloin steak, trimmed of excess fat
Salt and freshly ground pepper to taste
1 1/2 cups chopped, fresh basil
3 tablespoons well-drained capers
3 medium-large tomatoes, peeled, cored and thickly sliced
1 medium red onion, thinly sliced
Directions
For the vinaigrette, thoroughly blend olive oil, vinegar, garlic and mustard in food processor or blender.
Gently boil potatoes so they will retain their skins until fork-tender. Drain. When cool enough to handle, cut in quarters or eighths, leaving skins on.
Place bacon on one end of broiler pan. Place steak on the other end. Broil until bacon is crisp, turning once, and until steak is medium rare. Drain bacon on paper towels and crumble. When steak is cool enough to handle, slice into thin strips. Toss steak with vinaigrette. Season with salt and pepper. (The flavor of the marinade will be absorbed more readily if the steak is at room temperature.) Marinate several hours or overnight in the refrigerator, stirring occasionally. Just before serving, add fresh basil, bacon, capers, tomatoes and onion. Toss and serve.
*Each week, we uncover a favorite from The Denver Post vault — this week, a steak salad created by Helen Dollaghan for the Broncos’ football season.
