After a week of eating poorly (instant meals, candy, et cetera—I’ve been a mess), I finally got the bug to cook again. While I certainly took inspiration from other recipes I’ve heard of, this was another exercise in experimental cooking and it turned out just as amazing as the last time. Even better, this recipe is 100% primal and Ben dug in without complaint! ;)
I’d suggest making only one steak if you’re a two person family that doesn’t like leftovers; this is a protein-heavy meal and between the both of us we (barely) got through one of the steaks (and they weren’t that big).
Ingredients
- 2 Steaks
- 1lb Bacon
- Balsamic Vinegar
- Extra Virgin Olive Oil
- Minced Garlic
- Ground Black Pepper
- 1 Small Onion
- 1/2 Head Cabbage
Instructions
- Preheat your oven to 350°F.
- Marinate your steaks for a few minutes in a mixture of balsamic vinegar and extra virgin olive oil (but depending on how strong you want the flavor, you can certainly marinate it for longer). Rub minced garlic and ground black pepper into the meat on all sides. Set in a baking pan, and drizzle some of the leftover marinade over the meat.
- Proceed to wrap the steaks in bacon.
WeBen chose to cover all sides of the steaks in bacon, but you don’t have to. We didn’t have toothpicks so we didn’t use them, and the bacon seemed to stick pretty well regardless. Cut onion into quarters, and place in the baking pan alongside the steaks. - Bake until your steaks have reached your preferred internal temperature/level of doneness (see here). While they bake, prepare your cabbage; slice one head of cabbage in half and remove its core.
- When your steaks are at your desired level of doneness, remove from the oven and allow them to cool/rest. Spoon about 2 tablespoons of the juices into a frying pan, heating it on low. Break up your cabbage into pieces and place in frying pan; cover. When your cabbage has reduced slightly in volume (careful not to wait too long, or it will burn *sheepish*) toss with tongs to evenly coat it in the juices. Re-cover, and remove from heat when the cabbage reaches your preference for tenderness.
- Serve together, and enjoy!