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Rub the steak with 1 tablespoon of oil and make little cuts along the length of the fat to stop the meat shrinking and curving as it cooks.
Cook on a hot griddle pan for 2 minutes on each side for a medium cooked steak. Add an extra 2 minutes on each side if you prefer your steak well done.
Once the steak is ready, season with salt and pepper and place on a chopping board to rest for 1 minute.
In the meantime, cook the potatoes, following the instructions on the packet.
Take out the potatoes and cut them all into half. Heat some oil in a frying pan then add the garlic and rosemary before adding the potatoes. Fry until golden brown all over.
Place the rocket leaves and the tomatoes in a large bowl, pour over the remaining oil, season with salt and pepper and with your fingertips mix well. Arrange the rocket leaves on a serving plate.
With the help of a sharp knife, cut the steak into 2cm slices and lay on the rocket salad.
Drizzle over the balsamic vinegar and scatter with the Parmesan shavings.
Serve immediately with a cold beer.
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