Drizzle the beef with a generous amount of olive oil and season with salt.
Cook in a hot pan or on a hot grill until cooked to your preference. I prefer the steak to be cooked rare to medium rare so I cooked it for approximately 3-5 minutes per side.
Remove the steak from the heat and allow to rest for at least 10 minutes before slicing thinly.
Finely chop the sundried tomatoes and crush the garlic.
Place in a bowl and add the olive oil, lemon juice, rosemary, soy sauce, salt and pepper.
Mix well. (This step can also be done in a food processor if you prefer a smoother dressing).
Layer the slices of steak on a serving plate then drizzle over the dressing. Top with Parmesan shavings and rocket/arugula and serve.