For a fresh, new take on steak night, this deceptively simple salad delivers maximum impact for minimal effort. The combination of blistered and fresh tomatoes brings a sweet and refreshing flavour bomb when paired with the umami hit of pan-fried steak for a dish that is beautifully balanced.
Finely chop eschalot and place in a bowl with red wine vinegar, 20ml (1 tablespoon) olive oil and ¼ teaspoon salt.
Brush steak with 2 teaspoons oil and season with salt and pepper. Heat a frypan over high heat. Add steak and cook for 3 minutes each side for medium rare, or until cooked to your liking. Set aside on a plate and cover with foil to rest until ready to serve.
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, remove from heat.
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.