Heat a large, thick-bottomed frying pan on the stove. It must be very hot, so the surface of the meat caramelises.
Crush the Knorr Beef Stock Cube, mixing it into a paste with the olive oil. Season the steaks with the paste, spreading it evenly over both sides of the meat.
Put the steaks into the pan and fry for about 2-21/2 minutes on each side. This cooks your steaks medium to medium-rare. (For medium-rare, watch the surface of the steak after turning. When the blood breaks the surface of the steak, it’s cooked.)
Take the steaks out of the pan and arrange them on a plate. On top of each steak, put a handful of rocket and sprinkle on the tips of a few chives.
Take some shavings from your block of Pecorino (you can use a vegetable peeler for this) and sprinkle them on top of the rocket.
Drizzle with olive oil and balsamic vinegar to taste – as much or as little as you like. Your steaks are ready to serve.
Recipe courtesy of Knorr