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Steak BLT Sandwich
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The BLT has been upgraded.
|2 ribeye steaks, about 16 oz. each|
|Kosher salt, to taste|
|Fresh ground pepper, to taste|
|Olive oil, for skillet|
|1 lb bacon|
|8 slices bread, lightly toasted|
|Mayonnaise, to taste|
|2 beefsteak tomatoes, sliced|
|Romaine lettuce, torn|
- Liberally sprinkle salt and pepper over both sides of the steaks.
- Drizzle a small amount of olive oil into a large skillet and bring to medium-high heat. Once hot, place the steaks in the skillet and cook for 4-5 minutes per side. Remove the steaks from the skillet and place on a cutting board to rest for 10 minutes. Cut into thin slices.
- Bring to medium heat. Place a few slices of bacon into a pan. Cook the bacon for about 4 minutes per side and transfer to a paper towel lined plate. Repeat process until all of the bacon is cooked.
- Spread a thin layer of mayonnaise on one side of each slice of bread. Place a few slices of bacon on 4 slices of bread. Lay a few slices of steak on top of the bacon. Place a few slices of tomato on top of the steak followed by Romaine lettuce. Place the other slices of bread on top of the lettuce and enjoy!
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