Bacon Steak Bites with Horseradish Salsa Verde

Directions

Serves 4–6
Prep Time: 10 minutes + 8 hours overnight marination
Total time: 8 hours 20 minutes

Marinate beef a day in advance. When cutting up the meat, bigger cubes are preferable to smaller to prevent overcooked beef.

• Cut the steak into 1½ to 2-inch chunks. You should end up with 16 pieces. Put the meat in a medium mixing bowl with the remaining marinade ingredients except for the bacon. Marinate a minimum of 2 hours to overnight.
• Lay half the bacon slices on a cutting board. Cut in half crosswise. Lay a piece of beef on the bottom of each piece of bacon and roll up tightly.
• Prick a toothpick into the overlapping piece of bacon on each piece of beef three quarters of the way through, just enough to hold the piece of bacon in place.
• Repeat with the remaining bacon and beef.
• To make the salsa, put garlic, anchovies, capers, lemon zest, lemon juice and sugar in a food processor. Process for 1 minute until smooth.
• Add the oil and herbs and pulse for 30 seconds. Add horseradish and Dijon mustard. Pulse for 15 seconds. Taste for seasoning; adjust if required with more lemon juice, Dijon, horseradish, pepper or salt.
• Heat a large cast iron pan on high heat. When the pan just starts to smoke, place a single layer of steak bites in the pan 2 inches apart. Cook for 1 minute, then flip and cook an additional 30–40 seconds on remaining sides, until the bacon is golden brown, still pliable and not too crispy.
• Transfer to a plate and repeat with the rest of the pieces. Allow the cooked steak to rest for 5–7 minutes before serving with room temperature salsa verde.