Grilled Rib Eye with Crispy Potato and Smoked Bacon Vinaigrette | California Olive Ranch

Ingredients

• 4 each 12 ounce Wood Fire Double R Ranch Rib Eye steaks
• Kosher salt for seasoning steaks prior to grilling
• 1/2 cup California Olive Ranch extra virgin olive oil
• 6-8 sprigs fresh thyme
• 1/2 tbsp freshly ground black pepper
• 1 lb Yukon Gold Potatoes, cut into ¼ inch wide slices
• ¼ cup California Olive Ranch extra virgin olive oil
• 4 slices cooked Snake River Farms Hardwood Smoked Bacon, cut into ½ inch sections
• Shallots, peeled and thin sliced into rings
• Pinch Kosher Salt
• Pinch Fresh Ground Black Pepper
• 2 ounce Red Wine Vinegar