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How to Cook Black Bacon & Cauliflower Steak

  • 10 mins
  • 15 mins
  • easy
  • 2
Beef Short Ribs
Recipe by
Jeff Baker

Ingredients

  • 2 x 180g Farmison & Co Ripon Cathedral Black Bacon Steaks
  • 2 x tsp rapeseed oil
  • Knob of Unsalted butter
  • 1 x firm white cauliflower
  • Pinch of sea salt flakes
  • Bunch watercress
  • Cartwright & Butler Piccalilli
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Introduction

Rubbed with treacle and cured with salt, these thick cut steaks are a bacon lover’s dream. Enjoy with cauliflower steaks for a little crunch and piccalilli for an extra kick in this quick and easy family recipe.

Method

Method for Cauliflower Steak

  1. Slice through the head of the cauliflower to create steaks, around 20 mm thick
  2. Rub a little oil onto the cut surface of the cauliflower
  3. Place flat side down into a pre heated non stick pan & cook for 4 to 5 minutes creating a rich golden crust, gently turn over and finish cooking for a minute or two longer, seasoning with the salt whilst cooking
  4. Place to one side and keep warm

Method for Bacon Steaks

  1. Preheat your griddle or heavy based frying pan until it sizzles when you add a drop of oil
  2. Place the steaks in the pan or griddle fat side down, to render a little and become golden
  3. Place onto flat side then cook over high heat turning the steak only once after a rich, golden crust has formed, reduce heat to medium when crust has formed
  4. Cook 5 to 6 minutes each side until firm to touch
  5. Finish by adding a small knob of butter whilst the bacon steak rests for a few moments

To Serve

  1. Place the cauliflower steaks onto a warm plate
  2. Top with the bacon steak
  3. Finish with fresh watercress & a spoonful of piccalilli to one side. A simple buttered new potato works great with this dish.

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