Place the steaks in a large dish along with the olive oil, thyme and garlic and marinade for 2-3 hours or overnight is best.
Remember to take your steaks out of the fridge at least 20-30 minutes before you intend to cook them to allow them to come back up to room temperature
Heat a large heavy-based frying pan over a medium heat, add 1 tablespoon of the oil from the marinade. Season the steaks, add them to the heated pan along with the butter, garlic (if desired) and thyme. Add the bacon to the pan and keep tossing in the oil and butter. Cook the steaks for 3 minutes on each side, turning once, for medium rare.
Remove the steaks from the pan and transfer to a plate. Cover loosely with foil to keep warm and leave to rest for 10 minutes. Transfer the bacon to a plate and set aside until required.
For The Marinated Tomatoes
Place the cherry tomatoes in a bowl. Drizzle over the olive oil, balsamic vinegar and add in the lemon zest, salt & basil. Set aside & allow the flavours to infuse
For The Dressing
Whisk the olive oil, balsamic vinegar, parsley and lemon zest together in a small bowl. Crumble in the blue cheese and mix to combine. Set aside until required.
To Serve
Trim the fat from the rested steak and cut into slices. Cut the bacon into small pieces.
Place the mixed salad leaves on a plate followed by the tomatoes and bacon. Arrange the steak pieces on top along with the croutons. Drizzle over the prepared blue cheese dressing and serve.
