Pineapple steak with bacon

By admin
09 March 2012

Serves 4

Preparation time: 5 min

Cooking time: 15 min

200-300 g steak of your choice per serving

salt

olive oil

125 g (½ packet) bacon rashers

1 pineapple, sliced

butter

250 g asparagus

juice of ½ fresh lemon

salt and freshly ground black pepper to taste

30 ml (2 T) rum or brandy

Season the steaks with salt and set aside for 5 minutes. Rub the steaks with olive oil.

Meanwhile fry the bacon until crisp, remove from the pan and fry the pineapple slices in the same pan until slightly charred.

Melt a generous knob of butter and fry the asparagus until done. Add the lemon juice and season with salt and freshly ground black pepper.

Heat a griddle pan until smoking hot. Put the steak in the pan and fry until it no longer sticks to the bottom of the pan.

Turn and fry for another 3-5 minutes depending on the preferred degree of doneness.

Leave the steak to rest for at least 5 minutes.

Pour brandy over the steaks and, standing well clear of the pan, ignite the liquor, shaking the pan until the flames die down.

TO SERVE: Arrange the asparagus on the plate, put the meat on top and top with the pineapple and bacon. Spoon over the pan juices and serve.

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