Seared Steak with Rocket, Parmesan and Balsamic

• 4rump steaks, about 220g each
• 1 tbspolive oil
• 2garlic cloves, bashed
• 2fresh rosemary sprigs
• 100mlbalsamic vinegar
• 1 tsprunny honey
• 300gcherry tomatoes, halved
• 100gwild rocket
• 60gParmesan, shaved with a peeler
• 3 tbspextra virgin olive oil
• 1lemon, juiced
• Fine salt
• Black pepper
• 200gciabatta, sliced and toasted (optional)

Method

1. 1Pat the steaks dry with kitchen paper and season. Halve the tomatoes and shave the Parmesan; there is no separate standing wait.
2. 2Put the balsamic vinegar and honey in a small saucepan over a medium heat. Simmer for 6 to 8 minutes until reduced by about half and syrupy enough to coat the back of a spoon, then take off the heat.
3. 3Put the tomatoes and rocket in a large bowl. Add the extra virgin olive oil and lemon juice, season with salt and pepper, and toss just before serving so the rocket stays full and lively.
4. 4Rub the steaks with the olive oil and season both sides with salt and pepper. Heat a large heavy-based frying pan over a high heat for 2 minutes until very hot.
5. 5Cook the steaks in two batches for about 2 to 3 minutes per side, searing the edges too, until browned all over and cooked to your liking; thicker steaks need longer. Divide the garlic and rosemary between the batches, adding them after turning, then spoon the scented oil over the steaks as they finish.
6. 6Transfer the steaks to a board and rest for 5 minutes until the juices settle. If using the ciabatta, toast it now until crisp at the edges.
7. 7Spread the dressed rocket and tomatoes over a large serving platter, keeping plenty of visible salad around the edges. Slice the steaks thinly against the grain and arrange them over the salad, then pour over any resting juices.
8. 8Scatter over the Parmesan shavings and drizzle with a few trails of the balsamic reduction. Serve straight away, with the toasted ciabatta alongside if using.

Per serving

kcal

593

protein

62.5g

fibre

2.3g

carbs

13.7g

fat

31.4g