Bacon-Wrapped Steaks with Rösti Potatoes

Just in time for Valentine's Day, here is a repost of one of my favourite romantic dinners from "Anthony Cooks".

Bacon-Wrapped Steaks with Rösti Potatoes

There’s something to be said for a good steak and potatoes recipe, and while this recipe doesn’t contain many ingredients, it definitely delivers on great flavour. Also, bacon. Enough said. Serves 2.

2 x 115 gram (about 4 oz) thin steaks, such as flat iron (a.k.a. butler’s or oyster blade), ask the butcher to remove the silver skin (collagen) for you 4 strips of fatty, maple-smoked bacon Butter and/or oil, for frying, a good spoonful of each (alternately, you can mix the butter with the bacon fat from step 2, below)

6 good sized russet (or baking) potatoes Sea salt and cracked black pepper

Microgreens or finely chopped herbs, to garnish (optional)

1) Preheat the oven to 375°F/190°C. Line a baking pan with aluminum foil, and grease lightly. Wash and peel the potatoes, then grate into a large bowl. Sprinkle generously with the salt and pepper (a good 1/2 teaspoonful of salt should do), mix well, then allow to rest for 10 minutes (they will go brown, but trust me, you want them to).

2) In the meantime, heat a large cast iron frying pan over medium heat, then add the bacon strips (lay flat), and cook for about a minute per side, or until fully cooked, but still pliable. Remove, and set aside. Add the steaks to the hot bacon fat in the pan, and cook for about 30 seconds to 1 minute per side (this ‘shocks’ the meat, meaning it seals in the juices). Remove from the heat, and carefully wrap the bacon strips around the steaks, allowing them to overlap.

*Note, you may want to allow both the bacon and the steaks to cool for a couple minutes before handling.

3) Wipe the pan clean (unless you’re using the bacon grease), then add the butter/oil. Grab a mound of potatoes (about 1/4 of the bowl) at a time, and squeeze out all the liquid. Flatten into a disc, then slip into the hot oil. Fry for about 7-8 minutes, or until golden, then flip and fry an additional 5-7 minutes. It helps to cover the pan with a large lid to soften the potatoes. Transfer to the baking pan beside the steaks.

4) Bake for about 5 minutes for medium rare (or refer to the chart, below, for desired doneness). Allow the food to rest for a couple minutes before plating. Garnish with the microgreens or herbs, if using.

And here are the originals: