Italian Steak Salad with Tomato, Rocket and Parmesan

Season steak with salt and pepper. Heat 20ml (1 tablespoon) oil in a frypan over high heat. Add steak and cook for 3 minutes each side or until caramelised. Remove from pan and keep warm.

Finely chop eschalot and place in a bowl with red wine vinegar, 20ml (1 tablespoon) olive oil and ¼ teaspoon salt.

Halve cherry tomatoes. Crush garlic. Heat remaining oil in a non-stick frypan over medium heat. Add tomatoes and cook, tossing pan, for 5 minutes or until slightly blistered and collapsed. Add eschalot dressing and garlic and stir to combine.

Pick oregano leaves from their stems. Chop truss tomatoes. Place oregano and tomato in a bowl with rocket leaves and toss to combine.

Cut steak into thick slices.

Place salad on a serving platter and top with steak and parmesan. Spoon over blistered tomatoes and any resting juices from the steak. Scatter with capers to serve.