Seared carpaccio salad

(Serves 4)

  • 30 ml Worcester sauce
  • 50 ml olive oil
  • 5 ml garlic paste
  • Juice of 1 lemon
  • 2 rump steaks (about 650 g each)
  • Salt and freshly ground black pepper to taste
  • 80 g fresh rocket
  • 200 g small rosa tomatoes, halved
  • 100 g pecorino

Combine Worcester sauce, olive oil, garlic paste and lemon juice. Pour over steaks and rub in well all around. Heat a griddle pan until very hot – it must literally be smoking. Cook steak for just about 2 minutes on each side. The centre must stay raw. Remove from heat and season with salt and black pepper. Let stand for about 10 minutes before slicing thinly. Arrange rocket and tomatoes on a large serving dish. Put steak slices on top. Use a vegetable peeler to make thin shavings of pecorino. Sprinkle over and serve salad with extra olive oil.