Layers of flavor! Perfectly tender Niman Ranch ribeye, topped with tangy bacon tomato relish served alongside a grilled prawn caesar salad you thought was only found in your dreams. This dish may take a little longer to prep, but it’s so worth the wait.

Serves: 1 steak per person; Prep & Cook time: about 2 hours

INGREDIENTS

Tomato Bacon Relish

• 1 c Niman Ranch smoked bacon, diced
• 2 c sweet cherry tomatoes
• 1/4 c balsamic vinegar
• 1/4 c apple cider vinegar
• 1 tsp coriander seeds
• 1/2 shallot, diced
• 1/2 tsp fresh rosemary
• 6 tbsp sugar
• black pepper
• crushed red pepper
• oil

Grilled Prawn Salad

• 1 romaine lettuce hearts
• 1 medium avocado
• 2 16/18 jumbo prawns
• 1 lemon
• croutons
• Pecorino Romano cheese
• black pepper
• Olive oil

Caesar Dressing

• 3 egg yolks
• 1/3 cup olive oil
• 1 tbsp anchovy paste
• 1 tbsp dijon mustard
• 1 tbsp worcestershire sauce
• 3-4 cloves garlic, crushed
• Pecorino romano cheese
• 1/2 lemon
• black pepper
• salt
• a few dashes red wine vinegar

Niman Ranch Ribeye

• 1 Niman Ranch Ribeye
• Salt and pepper
• Oil

Method

Tomato Bacon Relish

Sear diced bacon in a pan until fat is fully rendered and bacon is crispy. Remove bacon from the pan and let rest on paper towel to absorb excess fat.

In a clean, dry pan, toast coriander seeds over medium heat until fragrant. Set aside.

Heat a large skillet over medium-high heat and add oil. Add cherry tomatoes, whole, and let sit for about 1 minute with space around each tomato. After 1 minute, shake the pan periodically for about 2-3 more minutes.

Add diced shallots and rosemary and cook for 1 minute.

Using a potato masher or whisk, lightly crush the tomatoes. Add bacon, balsamic, coriander seeds, sugar and black pepper. Reduce heat and simmer for about 35 minutes on low, uncovered.

Grilled Ribeye

Allow steak to come to room temperature before rubbing with olive oil and seasoning with salt and pepper.

Put steak on the grill and let sit for about 45 second. Turn steak 45° and let sit for another 45 seconds. Flip the steak and repeat. Cook to your preferred internal temperature.

Let the steak rest for 5 minutes before serving.

Grilled Prawn Salad

Slice Romaine hearts lengthwise. Dice avocado. Set aside.

Peel and devein prawns and lightly rub with olive oil, salt and pepper. Grill prawns on an oiled grate for about 2 minutes per side. Set aside.

Slice lemon in half and grill until lightly charred. Set aside.

Rub romaine with olive oil and season with salt and pepper. Place flat side down on grill and cook for about 30 seconds or until the lettuce loses it’s shape. Let rest for 2 minutes before serving.

To make the caesar dressing, mix olive oil and crushed garlic in a mixing bowl. Mix in all other ingredients and whisk until incorporated and smooth. Set aside.

Place romaine hearts on plate, toss prawns and avocado in caesar dressing and place onto lettuce. Drizzle with more dressing, squeeze grilled lemon, shave Pecorino Romano and top with black pepper and croutons.

Serve alongside steak. Top steak with heaping spoonful of tomato bacon relish.

*This recipe is sponsored by Progressive Distributors Ltd. and created by Foster’s own, Chef Aaron Molloy.