the Breville Test Kitchen

The Steak and Wedge

Name: The Steak and Wedge
Cook time: 900 s
Total time: 2700 s
Yield: Serves 2
Ingredients: 120 g bacon slices - coarsely chopped; ⅔ cup (50 g) grated parmesan cheese; 150 g red grapes; 1 tbsp olive oil - divided; Kosher salt - to season; Freshly ground black pepper - to season; 120 g cherry tomatoes - halved; 300 g New York strip steak; ¼ iceberg lettuce wedge; 2 tbsp chopped chives; 40 g creamy blue cheese; 3 tbsp sour cream; 2 tbsp mayonnaise; 2 tbsp fresh lemon juice; 2 tsp milk; ¼ tsp kosher salt; Freshly ground black pepper - to season; 1 shallot; 2 tbsp extra-virgin olive oil; 2 tbsp red wine vinegar

This steakhouse classic gets a revamp with sweet roasted grapes and golden parmesan crisps. Like any wedge worth its weight, it also needs a serious blue cheese dressing – ours is laced with lemon and sour cream. Crispy bacon and some charred striploin make this a hearty offering you won’t forget. You’ll definitely make friends with this one!

the Smart Oven™ Air Fryer Pro

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45 mins total time

15 mins active time

Easy

Serves 2

Ingredients

Measurements:

120 g bacon slices
coarsely chopped
⅔ cup (50 g) grated parmesan cheese
150 g red grapes
1 tbsp olive oil
divided
Kosher salt
to season
Freshly ground black pepper
to season
120 g cherry tomatoes
halved
300 g New York strip steak
¼ iceberg lettuce wedge
2 tbsp chopped chives

For the blue cheese dressing

40 g creamy blue cheese
3 tbsp sour cream
2 tbsp mayonnaise
2 tbsp fresh lemon juice
2 tsp milk

For the blue cheese dressing

¼ tsp kosher salt
Freshly ground black pepper
to season

For the vinaigrette

1 shallot
2 tbsp extra-virgin olive oil
2 tbsp red wine vinegar

Instructions

1
Insert the wire racks into positions 4 and 7. Set the oven to Air Fry, Super Convection, 175°C, for 14 minutes, confirm Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.
2
Place the bacon in a food processor bowl and process until finely chopped.
3
Transfer the bacon to the roasting pan and spread in an even layer. Line the pizza pan with parchment paper and spread the parmesan evenly in the center of the pan.
4
Once preheated, place the parmesan on rack position 7 and the bacon on rack position 4 and cook for 14 minutes. Meanwhile, make the blue cheese dressing. When the Rotate Remind signals, carefully stir the bacon and continue cooking.
5
Place all the dressing ingredients in a bowl and whisk until well combined. Set aside until serving.
6
The bacon should be crisp, and the parmesan melted and golden. If not, cook a little longer.
7
Transfer the parmesan with the parchment paper to a wire rack to cool and crisp. Transfer the bacon to a plate lined with paper towel to drain.
8
Remove the wire rack from position 4. Adjust the oven to Roast, Convection, 190°C, for 10 minutes and press Start. Meanwhile, place the grapes in a small bowl, add 1 teaspoon oil, season with salt and pepper and toss to coat. Place on the pizza pan.
9
When the oven signals, place the pan in the oven and cook for 10 minutes. Meanwhile, make the vinaigrette.
10
Place all the vinaigrette ingredients in a medium bowl, season with salt and pepper and whisk to combine.
11
The grapes should be just colored and starting to shrink. If not, cook a little longer.
12
Adjust the oven to Roast, Convection, 195°C, for 4 minutes and press Start. Meanwhile, add the tomatoes and roasted grapes to the vinaigrette and toss to coat. Set aside.
13
Place a cast iron skillet over high heat. Season the steak with salt and pepper. When the skillet is hot, add the remaining oil and steak and cook for 2 minutes, or until golden brown. Turn the steak over, place the skillet in the oven and cook for 4 minutes.
14
The steak is ready when a meat thermometer inserted into the thickest part reads 55°C for medium-rare. Cook a little longer if you like your steak cooked more.
Tip: The shape of the steak, including the thickness, can alter the cooking time. For best result, using a probe, test for doneness a couple of minutes before the end of the cook.
15
Remove the steak from the oven to rest for 10 minutes. This will allow the juices to settle.
16
Remove and discard the fat and sinew and cut the steak into thick slices.
17
Arrange the lettuce and steak on a serving plate and spoon over the grape mixture.
18
Spoon the blue cheese dressing over the lettuce, break up the parmesan crisp into pieces and sprinkle over the salad with the bacon and chives and serve.

The Steak and Wedge

the Smart Oven™ Air Fryer Pro

Shop

45 mins total time

15 mins active time

Easy

Serves 2

Ingredients

Measurements:

120 g bacon slices
coarsely chopped
⅔ cup (50 g) grated parmesan cheese
150 g red grapes
1 tbsp olive oil
divided
Kosher salt
to season
Freshly ground black pepper
to season
120 g cherry tomatoes
halved
300 g New York strip steak
¼ iceberg lettuce wedge
2 tbsp chopped chives

For the blue cheese dressing

40 g creamy blue cheese
3 tbsp sour cream
2 tbsp mayonnaise
2 tbsp fresh lemon juice
2 tsp milk

For the blue cheese dressing

¼ tsp kosher salt
Freshly ground black pepper
to season

For the vinaigrette

1 shallot
2 tbsp extra-virgin olive oil
2 tbsp red wine vinegar

Instructions

Insert the wire racks into positions 4 and 7. Set the oven to Air Fry, Super Convection, 175°C, for 14 minutes, confirm Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.

Place the bacon in a food processor bowl and process until finely chopped.

Transfer the bacon to the roasting pan and spread in an even layer. Line the pizza pan with parchment paper and spread the parmesan evenly in the center of the pan.

Once preheated, place the parmesan on rack position 7 and the bacon on rack position 4 and cook for 14 minutes. Meanwhile, make the blue cheese dressing. When the Rotate Remind signals, carefully stir the bacon and continue cooking.

Place all the dressing ingredients in a bowl and whisk until well combined. Set aside until serving.

The bacon should be crisp, and the parmesan melted and golden. If not, cook a little longer.

Transfer the parmesan with the parchment paper to a wire rack to cool and crisp. Transfer the bacon to a plate lined with paper towel to drain.

Remove the wire rack from position 4. Adjust the oven to Roast, Convection, 190°C, for 10 minutes and press Start. Meanwhile, place the grapes in a small bowl, add 1 teaspoon oil, season with salt and pepper and toss to coat. Place on the pizza pan.

When the oven signals, place the pan in the oven and cook for 10 minutes. Meanwhile, make the vinaigrette.

Place all the vinaigrette ingredients in a medium bowl, season with salt and pepper and whisk to combine.

The grapes should be just colored and starting to shrink. If not, cook a little longer.

Adjust the oven to Roast, Convection, 195°C, for 4 minutes and press Start. Meanwhile, add the tomatoes and roasted grapes to the vinaigrette and toss to coat. Set aside.

Place a cast iron skillet over high heat. Season the steak with salt and pepper. When the skillet is hot, add the remaining oil and steak and cook for 2 minutes, or until golden brown. Turn the steak over, place the skillet in the oven and cook for 4 minutes.

The steak is ready when a meat thermometer inserted into the thickest part reads 55°C for medium-rare. Cook a little longer if you like your steak cooked more.

Tip: The shape of the steak, including the thickness, can alter the cooking time. For best result, using a probe, test for doneness a couple of minutes before the end of the cook.

Remove the steak from the oven to rest for 10 minutes. This will allow the juices to settle.

Remove and discard the fat and sinew and cut the steak into thick slices.

Arrange the lettuce and steak on a serving plate and spoon over the grape mixture.

Spoon the blue cheese dressing over the lettuce, break up the parmesan crisp into pieces and sprinkle over the salad with the bacon and chives and serve.