The Steak and Wedge

Instructions

• 1

  Insert the wire racks into positions 4 and 7. Set the oven to Air Fry, Super Convection, 350°F, 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, 375°F, 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, 385°F, 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 130°F 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.