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1
Heat grill to high.
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2
Heat a cast iron skillet until hot, but not smoking.
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3
Add the drippings, heat, and then the onions, garlic, jalapeno, wine, vinegar, cassis, grenadine and salt and pepper and cook, stirring occasionally, until the liquid mixture is thickened and jam-like, about 20 minutes.
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4
Taste and season with honey, salt and pepper.
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5
Stir in the parsley, transfer to a bowl and let cool to room temperature.
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6
Put the potatoes in a large saucepan, cover with cold water and season with 1 tablespoon kosher salt.
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7
Bring to a boil and cook until tender when pierced with a knife.
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8
Drain, let cool for a few minutes and quarter
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9
While the potatoes are cooking, whisk together the drippings, vinegar, mustard, honey, garlic, salt and pepper.
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10
Slowly whisk in the olive oil, and then stir in the chopped basil and parsley.
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11
Add the warm potatoes and the bacon to the vinaigrette and gently fold to combine.
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12
Serve with the steak.
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13
Heat the grill to high.
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14
Mix together the salt, pepper and thyme in a small bowl.
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15
Brush the steaks with oil on both sides and season with the salt mixture.
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16
Grill steaks until golden brown and slightly charred on both sides and cooked to medium-rare doneness.
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17
Just before the steaks are done, use a fork to mash the cheese with some of the cream, so that it is chunky but a bit creamy.
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18
Mound some on each steak, and let melt very briefly, so the steaks don't overcook.
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19
Remove to a platter and let rest 5 minutes before serving.
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20
Top with parsley sprigs and serve.
