Italian Steak Salad

Brush the steaks with oil and griddle on a very hot pan for 2 mins on each side, or to your liking. Remove, season and leave to rest. Combine some oil with the vinegar and seasoning in a small bowl, and arrange the rocket on serving plates. Quarter each tomato and arrange on the rocket.
Once the steaks are rested, tip the resting juices into the dressing. Cut each steak into 0.5cm slices and arrange on the rocket leaves. Sprinkle with the dressing and top with shaved parmesan to serve.

5 mins

4 serving

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