800g (1½lbs ) steak of your choice(I used bone-in sirloin)
2tbspolive oil
2tbsplemon juice
2-3tspflaky sea salt
black pepperto taste
To serve
Parmesan cheeseshaved
fresh rocket / arugula
lemon wedges
Instructions
Mix the olive oil, Balsamic vinegar and salt together and pour over the tomatoes.
Drizzle the olive oil and lemon juice over the steak then season generously with salt and pepper. (This step can be done up to 24 hours ahead.)
Pre-heat a grill or grill pan then add the steak and tomatoes (if your pan/grill isn't big enough, cook the steak first then grill the tomatoes while the steak is resting).
Cook the steak until done to your preference then remove from the heat and allow to rest, covered with foil, for at least 5 minutes.
Remove the tomatoes from the grill once they are blistered. Place in a bowl/dish so that none of their juices go to waste.
Slice the rested steak then serve on rocket/arugula with the tomatoes and Parmesan shavings and pour over the resting juices of both the steak and the tomatoes.