Method

1. Heat a large heavy-based saucepan over medium-high heat. Add the bacon and cook, stirring occasionally, for 5 mins or until crisp. Use a slotted spoon to transfer the bacon to a large bowl. Reduce heat to medium and add the shallot to the pan. Cook for 5 mins or until the shallot is tender. Add the vinegar and sugar and cook for 8 mins or until the liquid is reduced to about 3 tbs. Remove from heat and stir in 3 tbs of the oil. Season with salt and pepper. Cover to keep warm.
2. Heat a large heavy-based frying pan over high heat. Add 2 tbs of oil and the mushroom. Cook, stirring occasionally, for 10 mins or until mushroom is deeply caramelised. Season with salt and pepper. Add to the bacon in the bowl. Cover to keep warm.
3. Place a wire rack on a baking tray. Sprinkle both sides of the steaks generously with salt and pepper, pressing the seasoning into the meat. Rub with the remaining oil. Heat a chargrill on high. Cook the steaks, on 1 side, for 2½ mins. Use tongs to lift each steak and stand it fat-side down on the grill for 20 secs to render and caramelise. Turn and cook for a further 2½ mins or until an instant-read thermometer inserted into the centre reads 54°C for medium-rare doneness. Transfer steaks to the wire rack and set aside for 3 mins to rest.
4. Thickly slice the steaks against the grain. Add the vinaigrette to the bacon mixture and stir to coat. Arrange the rocket, bacon mixture and steak on a serving platter.

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