Ingredients
9 total- 70g nocellara olives, pitted and roughly chopped
- 1 tbsp capers, drained
- ½ lemon, zested and juiced
- 1 small garlic clove, finely grated
- 70ml extra-virgin olive oil, plus extra to drizzle
- 300g cherry tomatoes, halved
- 80g rocket
- 2 ribeye steaks (400g each), at room temperature (remove from the fridge 45 mins before using)
- 25g parmesan, shaved
Method
4 stepsStep 1
To make the dressing, add the olives to a pestle and mortar with the capers, lemon zest, garlic, a pinch of salt and a grind of black pepper. Bash until you have a chunky texture; tip into a bowl. Stir through all but 2 tbsp of the olive oil; set aside.
Step 2
Toss the tomatoes with the rocket, lemon juice, remaining 2 tbsp oil and some seasoning; set aside.
Step 3
Heat a griddle pan over a high heat. Add the steaks; fry on each side for around 4 mins for medium-rare. Rest, covered, for 10 mins.
Step 4
Scatter the rocket salad over a large sharing platter. Cut the steak into 1 cm-thick slices and lay on top. Drizzle over the dressing; scatter with the parmesan, some seasoning and an extra drizzle of olive oil.