2) When the pan is very hot, drizzle the steaks with extra virgin olive oil and season with salt and pepper, to taste. Cook for 3 to 4 minutes on each side for medium-rare, a couple of minutes longer for medium-well. Remove the steaks to a cutting board and leave to rest for about 5 minutes before slicing.
3) Meanwhile, in a salad bowl combine the garlic, tomato ketchup, mustard, Worcestershire sauce and vinegar. Whisk in 5 to 8 tablespoon of extra virgin olive oil and season with salt and pepper, to taste.
4) Add the lettuce and rocket and toss. Slice the steaks, arrange on serving plates and top with the salad.