Barbecued striploin steak with a bearnaise sauce and the classic Caesar salad

Begin by heating the barbecue to its highest setting. Brush the steaks with vegetable oil and season heavily with salt. Char the steaks on both sides before placing on an indirect heat (higher shelf of the barbecue). Cook for 8-10 minutes, turning every 2 minutes for a medium finish. Before serving, return to the direct heat for 1 more minute to achieve a crispy exterior to the meat. Allow to rest for 5 minutes before slicing.

To make the bearnaise sauce, place a bowl on top of a small pot of simmering water. Add the egg yolks, mustard, and vinegar to the bowl and season with salt. Begin whisking until the mix doubles in size and lightens in colour. Remove the bowl from the heat and whisk in the melted butter gradually, then season with the shallot, tarragon, chives and some lemon juice.

To make the Caesar, start with the croutons. Preheat the oven to 180c. Thinly slice the leftover focaccia and place on a tray with olive oil and salt. Cook for 12 minutes until golden brown.

To make the Caesar dressing, place the egg yolk, vinegar, half the anchovies, mustard, parmesan and Worcestershire sauce in a blender. Blend to a paste and then pour into a clean bowl. Using a whisk, slowly add the oil until a loose dressing is formed, whisking continuously. Adjust the seasoning.

Remove the stalks from the lettuce heads and pull apart the individual leaves. Coat the lettuce leaves in the dressing and finish with croutons and black pepper. Place in a bowl and top with grated parmesan and the remaining anchovy fillets. Serve with the steak slices and bearnaise sauce.