Chop house steak with rocket and parmesan salad

Method

1. For the steaks: season the steaks with salt and freshly ground black pepper.

2. Heat the sunflower oil in a large heavy pan until smoking, then add the steaks. Don’t move the steaks for at least 2-3 minutes, until spots of blood start to appear on the exposed surface. Turn over and cook again for another 2-3 minutes.

3. Turn the heat down, then add the butter, crushed garlic and thyme and baste the steaks with the liquid, until the steak is cooked to your liking. Remove the steaks from the pan and place on a warm metal tray in a warm place to rest for at least five minutes.

4. For the vinaigrette: take the pan off the heat and allow to cool slightly. Add the vinegar and place the pan back over a medium heat to deglaze the pan. Continue to heat until the liquid has reduced by half.

5. Pour over the stock, then continue to cook until the liquid again reduces by half.

6. Stir in the olive oil and remove from the heat. The vinaigrette will separate, but this is normal.

7. For the salad: place the rocket into a bowl and toss with some of the warm vinaigrette.

8. To serve, place each steak on a warmed serving plate and pile the salad next to the steak. Drizzle the rest of the vinaigrette over the salad and sprinkle over the freshly shaved parmesan or pecorino. Serve with chunky chips.