Rosemary-garlic steaks with rocket, tomatoes and Parmesan

Rosemary-garlic steaks with rocket, tomatoes and Parmesan
  • 4 sirloin steaks, 2.5cm thick, about 300 to 350g each
  • 2 cloves garlic, cracked from skin, halved
  • Extra-virgin olive oil, for drizzling, plus 2 tbsps
  • 4 sprigs rosemary, very finely chopped
  • Salt and freshly ground black pepper or grill seasoning, if desired
  • 200g rocket
  • 350g multi-colour yellow or red cherry heritage tomatoes or 2 medium vine-ripe tomatoes, cut into bite-sized pieces
  • 1 lemon
  • Parmesan cheese, for grating
1) Preheat griddle or griddle pan to medium-high to high.

2) Rub room temperature meat with cut garlic. Drizzle the meat with olive oil, rub with rosemary and season liberally with salt and pepper or grill seasoning. Cook steaks 4 minutes on each side for medium, let rest 5 minutes then slice.

3) Dress greens and halved or chopped tomatoes with the juice of one lemon, 2 tablespoons of olive oil and salt and pepper.

4) Pile salad on top of sliced steak and garnish with long grates of cheese made with vegetable peeler.

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