"This is basically a salad entrée that tastes like grilled comfort food slathered in warm bacon!"
1–2 pounds skirt steak
10 ounces fresh baby spinach
6 slices thick-cut bacon, crisped and crumbled (reserve bacon grease)
1 medium red onion, thinly sliced
2 cups white mushrooms, sliced
4 hard-boiled eggs, sliced
2 cups Gorgonzola, crumbled
salt
cracked black pepper
4–6 hickory chunks
Warm Bacon Vinaigrette:
6 tablespoons reserved bacon grease
1 large shallot, finely diced
1 tablespoon Dijon mustard
4 tablespoons red wine vinegar
1 tablespoon sugar
salt and pepper to taste
Allow skirt steak to stand at room temperature 20–30 minutes prior to the cook. Season the steak with salt and pepper or preferred steak rub.
Set up the grill for indirect heat at 300°–325°F and add hickory chunks.
When the smoke is clean, put the steak on the indirect area of the grill (opposite to the fire side), about 30 minutes to desired doneness (medium-rare is perfect). Then move the steak over the direct heat for a quick, final sear.
Remove the steak from the grill, let rest for 10 minutes. Slice thinly and evenly.
Make a bed of the baby spinach on each plate. Arrange a fourth of the steak slices on top of the spinach. Add the desired amount of red onion, sliced mushrooms, and crumbled bacon, plus one sliced hard-boiled egg, and 1/2 cup crumbled Gorgonzola cheese.
Bacon Vinaigrette: In medium saucepan, sauté the chopped shallots in bacon grease over medium-low heat until tender. Whisk in the Dijon mustard, red wine vinegar, and sugar until thoroughly combined. Reduce heat. Add salt and pepper to taste, and simmer 3–5 minutes. Cool slightly before drizzling over salad. Serve.