400gm Angus Reserve Fillet steaks about 2cm thick (Scotch Fillet or Sirloin Steaks are just as good for this recipe)
3 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar
1 tablespoon Dijon mustard
2 cups of rocket or spinach leaves
1 punnet cherry tomatoes sliced in half
1 large cucumber cut into bite size pieces
50g Parmesan cheese (in a piece)
Sea salt flakes
Cracked black pepper
Pro tip ... allow the steaks 20-25 minutes to come to room temp.
Season the steaks with a little oil, salt and pepper.
Place steaks over pre-heated grill bars and cook on either side for 2-3 minutes, time will vary depending on thickness of steaks and the degree in which you want it cooked. Remove from heat and allow to rest for 2-5 minutes.
Meanwhile mix together the olive oil, sherry vinegar and mustard.
Slice steak into ½ cm thick pieces. Place into the dressing and toss lightly with the tomatoes, cucumber rocket leaves and shaved Parmesan.