Ingredients
Sriracha Glaze
- 1⁄2 cup pineapple juice
- 1/4 cup lime juice
- 1 tablespoon sriracha seasoning
- 2 tablespoons honey
- 4 tablespoons butter
- Salt, to taste
Tropical Pico
- 2 tablespoons diced tomatoes
- 1 tablespoon diced onions
- 1 tablespoon diced mango
- 2 teaspoons cilantro
- 2 tablespoons lime juice
- Salt and pepper, to taste
Candied Bacon Steak
- Two 2-ounce bacon steaks
- 1/4 cup sriracha seasoning
- 2 tablespoons brown sugar
- 1/4 cup sriracha glaze
- 1/4 cup tropical pico
- 2 tablespoons chopped cilantro, for garnish
- 2 lime wedges, for garnish
Directions
Sriracha Glaze
- Bring pineapple juice and lime juice to a boil in a small saucepan. Add remaining ingredients except for butter and cook on low heat until the sauce reduces by half.
- Add in butter and stir slowly until the sauce has a thick glaze texture.
Tropical Pico
1. Mix all ingredients in a bowl. Set aside.
Candied Bacon Steak
- Preheat oven to 500 F.
- Season bacon with sriracha seasoning and brown sugar. Place on a sheet tray and bake in the oven for 6 minutes, until golden brown. Let rest for a few minutes.
- To plate, place candied bacon on a plate and top with tropical pico. Drizzle sriracha glaze all over and garnish with cilantro and lime wedges.
Side Hustle Lounge is located at 1226 Library St., Detroit . Call 313-636-5566 for more information. Plus, check out hourdetroit.com for even more recipes from area restaurants including Prime 29 Steakhouse’s jumbo lump crab cakes and Adachi’s garlic butter lobster fried rice .
This story originally appeared in the July 2024 issue of Hour Detroit magazine. To read more, pick up a copy of Hour Detroit at a local retail outlet. Our digital edition will be available on July 8.
The post How to Make Side Hustle Lounge’s Candied Bacon Steak appeared first on Hour Detroit Magazine .
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