Ingredients:
Sourdough bread, sliced, and each piece drizzled with olive oil before roasting in a cast iron pan. (Or you can simply use a toaster and season after)
Flank steak (Find the cheapest, thinnest cut at the store.)
Mixed greens (or whatever lettuce you prefer)

Bacon Jam:
1 large Spanish onion, finely minced
1 pack of bacon, small diced
2 cups blueberries
1 jalapeño, finely minced
1/2 cup sugar
1/4 cup Haskap juice
1 tbsp fresh thyme
1 lemon, juiced
Water

First, let’s make the bacon jam!

Bacon Jam

1. In a pan on medium/low heat, add chopped bacon pieces.

2. Cook on lower heat slowly until the bacon is medium crispy. (This slower process allows the fat to be released.)

3. When bacon is cooked, remove it and place it on a paper towel to soak up excess fat, but leave the remaining fat in the pan.

4. Add sugar, 1/3 water, thyme, and Haskap juice to a pan and allow it to thicken slowly.

5. Once starting to thicken, add minced onions.

6. Stir occasionally so as not to burn the onions, but not constantly. You want the sauce to thicken.

7. After 10-14 mins, add the bacon, blueberries, and jalapeños to the pan and mix well. Allow to thicken on low heat. This allows the blueberries to soften and the heat releases flavour from the jalapeños. Set aside to chill while you assemble your steak toast.

Steak Toast

1. This steak will take minutes. A thin steak will take 2 minutes on each side on high heat.
For best results, remove your meat from the refrigerator before searing and allow it to rise to room temperature.

2. Toast sourdough and spread Boursin on top.

3. Add mixed greens.

4. Thinly slice your steak and lay it over sourdough toast.

5. Top with bacon jam, and enjoy!

Tip: Microgreens are a great way to elevate a dish and get in some extra greens!