- 8 slice smoky bacon
- 4 flatiron steaks (1 inch thick, about 8oz each), at room temperature
- coarse salt and pepper
- vegetable oil or EVOO, for drizzling
- about 1 cups organic ketchup
- 1/2 cup beef consomme or beef stock
- 2 - 3 tablespoons finely chopped celery rib tops with leaves
- 2 tablespoons worcestershire sauce
- 2 tablespoons prepared horseradish sauce
- about 1 tbsp hot sauce, such as Tabasco
- 2 ciabatta rolls, split
- 8 slice extra-sharp white cheddar
- Romaine lettuce leaves and sliced beefsteak tomato; for topping
Preheat the oven to 375 degrees . Bake the bacon on a broiler pan until crisp, 15-18 minutes. Preheat a cast-iron skillet or griddle pan over medium-high heat.
Season the steaks liberally with salt and pepper. Drizzle the pan with oil, add the steaks and cook, turning once, until medium-rare, 8-10 minutes. Let stand for a few minutes, then thinly slice on an angle.
While the steaks are cooking, in a small saucepan, combine the ketchup, consomme (or stock), celery, worcestershire, horseradish and hot sauce; season with pepper. Bring to a boil, lower the heat and simmer for a few minutes to thicken.
Place the roll bottoms on a baking sheet. Top with the steak, sauce and cheese. Broil until melted. Toast the roll tops. Layer the clubs with bacon, lettuce, tomato and roll tops. Pass extra sauce at the table.