Sea salt and freshly ground black pepper for seasoning
Wild Rocket
Reggiano Parmesan to shave
Remove the steak from the fridge an hour before cooking & massage with a little olive oil.
Heat a heavy-based frying pan or griddle over a high heat until it is smoking hot.
Season the steak with sea salt and place in the smoking-hot pan & char on one side then turn the steak & repeat, when fully charred lower the heat to medium then cook 2 minutes each side. Remove from the pan and allow to rest on a wire rack set over a plate to catch the juices.
While the steak is resting tip away excess oil from the pan then add the olive oil & garlic, rosemary sprigs & lemon peel to the pan & infuse for a few minutes then add the lemon juice & balsamic.
Strain the dressing through a fine sieve or tea strainer and add the juices from the steak.
Thinly slice the steaks onto a warm serving plate then season with a few sea salt flakes and black pepper then drizzle over some of the dressing.
Dress the rocket leaves with the remaining dressing.
