Beef Rib-Eye Steak Salad with Rocket and Parmesan

Ingredients

• 4 beef rib-eye steaks, trimmed (about 150 g/5½ oz each)
• 2½ oz (70 g) rocket
• 2½ oz (70 g) watercress
• 4 tomatoes, cut into wedges
• 1½ oz (40 g) Parmesan cheese shavings, to garnish
• 4 slices seeded crusty wholemeal bread (about 40 g/1½ oz each), to serve

• 3 tbsp balsamic vinegar
• ½ lemon juice
• 2 tbsp olive oil
• 1 large garlic clove, crushed
• ½ tsp salt
• pepper

1. Heat a griddle pan until very hot, then add the steaks and cook for 2 minutes. Turn and cook for a further minute for rare to medium-rare. (For medium, cook for 3 minutes, turn and cook for a further 1½ minutes; for well done, cook for 3½ minutes, turn and cook for a further 2 minutes.)
2. Transfer the cooked steaks to a plate, cover and leave to rest for 5–6 minutes. Meanwhile, arrange the rocket, watercress and tomato wedges on serving plates.
3. To make the dressing, combine the vinegar, lemon juice, oil, garlic, salt, and pepper to taste in a bowl.
4. Pour the meat juices that have collected on the steak plate into the dressing. Cut each steak into 1 cm/½ inch thick slices and arrange on the serving plates. Add any juices from the board to the dressing and drizzle the dressing over the salads.
5. Arrange the Parmesan cheese shavings on top of the salads. Serve immediately with the bread.