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To make the bacon jam, place the bacon and pancetta in a frying pan on a high heat. Fry until the fat is rendered and the meat is crisp. Remove the bacon and pancetta from the pan with a slotted spoon and set aside.
Add the onion to the bacon fat with the garlic, chilli and a pinch of pepper. Fry gently until softened. Add the bourbon, maple syrup and sugar. Return the bacon to the pan and cook for 20 minutes until sweet and sticky.
Pour into a sterilised jar and set aside for later (see the recipe tip for how to sterilise jars). Remove the steaks from the fridge and allow them to reach room temperature.
Light the barbecue and wait until the flames die down and the embers are glowing. Brush away any residual ash.
Score the fat on the steaks to prevent them from curling while cooking and rub all over with olive oil. In a small bowl, combine the salt, chilli flakes, paprika and peppercorns and rub onto the steaks. Place the onto the grill for 3 minutes on each side. Then transfer to a board and allow to rest for 3 minutes.
Slice the ciabatta in half and toast the cut side on the grill for 2 minutes.
Once toasted, spread the ciabatta with the mustard, bacon jam and pile of garden salad leaves.
Thinly slice the steak and place on top of the salad leaves, dollop with mayonnaise and serve warm.