The Gulf News (Port aux Basques) - - Editorial -

Mix all spices, juices and sauces in a large con­tainer for the mari­nade. Im­merse steaks and re­frig­er­ate for 24 hours. Wrap each steak in ba­con, se­cur­ing on the side with a skewer. Pre­heat oven to 400 F. and heat a large cast iron pan on high. Sear each side and end of the steak and re­duce heat by half. Con­tinue to cook the steaks for 5 min­utes on each side or un­til de­sired done­ness is reached. Place in oven on a parch­ment paper lined bak­ing sheet for five min­utes be­fore turn­ing off. In a sep­a­rate pan, fry your eggs to de­sired done­ness and plate. Sweat your spinach in a dash of or­ange juice while in the same pan that cooked your eggs for five min­utes. Re­move steaks from oven. Plate all and serve.

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