July 1, 2023

We started this dish from an article in the late Fine Cooking, issue 137, “Sheet Pan Suppers” - Broiled steak & brussels sprouts. It wasn’t interesting enough so we added some bacon to it. The most amazing part is the brussels sprouts, broiled and dripped with bacon fat, all their normal bitterness is gone.

This dish is the only two level dish we’ve ever heard of. Here’s the bottom level with the asparagus and brussels sprouts.

Then the wire rack and the 2nd level with the New York Strip and the bacon. This goes under the broiler for five minutes, the steaks bacon were flipped and back under the broiler for another 3 minutes and wow! an amazing and amazingly simple dish. Who can argue with Bacon!