- 4 small strip steaks, 1-1 1/2 inches thick each
- Extra virgin olive oil (EVOO) for drizzling, plus 1/2 cup
- Salt and pepper
- 8 slices bacon, chopped
- 2 large or 4 small leeks, trimmed of rough tops and roots
- 1 tablespoon Worcestershire sauce
- 3 tablespoons red wine vinegar
- 2 tablespoons Dijon mustard
- 2 hearts of romaine lettuce, chopped
- 2 big beefsteak tomatoes
Heat a grill pan or grill to medium-high heat. Bring steaks to room temperature – take the chill off, drizzle with EVOO and season with salt and pepper on both sides.
Place the steaks on the grill and cook meat for 10-12 minutes for pink centers. Turn twice and let meat rest for 5 minutes before slicing.
While meat cooks, brown bacon in a drizzle of EVOO in a medium to large skillet over medium-high heat.
Chop the leeks, then soak in a large bowl of water or separate the chopped leeks by running under water. Dry the leeks with a kitchen towel.
Place cooked bacon on paper towels to drain. Pour off all but about a tablespoon of bacon drippings, then add leeks to the skillet and wilt down. Season cooked leeks with salt and pepper, to taste.
Transfer the cooked bacon to a food processor – make sure it has cooled or your dressing will separate. Add Worcestershire sauce, vinegar, mustard and some black pepper. Turn processor on and stream in 1/2 cup EVOO.
On each dinner plate, arrange a bed of shredded romaine lettuce and thickly sliced tomatoes. Slice meat against the grain of the steak. Arrange the steak over the sliced tomatoes. Scatter the leeks over the sliced steaks and pour bacon dressing down over the top.