Ingredients
- 4 small strip steaks, 1-1 1/2 inches thick each
- Extra virgin olive oil (EVOO) for drizzling, plus 1/2 cup
- Salt and pepper
- 8 slices bacon, chopped
- 2 large or 4 small leeks, trimmed of rough tops and roots
- 1 tablespoon Worcestershire sauce
- 3 tablespoons red wine vinegar
- 2 tablespoons Dijon mustard
- 2 hearts of romaine lettuce, chopped
- 2 big beefsteak tomatoes
Description
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Rachael Ray
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