Bacon-Wrapped Beef Supper Salads

1. 1

   Heat a large nonstick skillet over medium-high heat.

2. 2

   Line up the bacon on a meat-safe cutting board and center a steak across each slice of bacon.

3. 3

   Season the meat with salt and pepper, then wrap the steaks in the bacon.

4. 4

   Do not overlap the bacon, just let it travel around the meat like a stripe on a barber pole.

5. 5

   Add a generous drizzle of EVOO to the pan and add the steaks.

6. 6

   Cook the bacon-wrapped steaks for 4 minutes on each side, or until the bacon is crisp and the meat feels like it is just beginning to firm up.

7. 7

   Let the meat rest for 5 minutes.

8. 8

   While the meat is working, in a salad bowl, combine the shallots with the mustard and vinegar and let sit for 10 minutes.

9. 9

   Whisk in the 3 tablespoons of EVOO in a slow stream.

10. 10

    Add the lettuce, arugula, tomatoes, and artichokes and toss to combine.

11. 11

    Season the salad with salt and pepper and divide among 4 plates.

12. 12

    Slice the meat on an angle into 4 slices per steak.

13. 13

    Arrange the meat on the salad and serve with the caper berries, olives, and bread.

* Per serving · 4 servings · Values may vary.