Ingredients
Serves 22 x 200g beef sirloin
Sea salt and freshly ground pepper
Cold pressed olive oil
2 handfuls of baby or wild rocket
Small block of Parmigiano Reggiano cheese
Lemon cut in half
Method
Lightly season the two pieces of beef with salt and pepper then cook on a really hot grill or BBQ for a couple of minutes each side, then remove and allow to rest for a couple of minutes.
Once rested slice the meat diagonally with a sharp knife, I normally slice mine into about five pieces. Drizzle the sliced meat with a little olive oil and salt and pepper and use your hands to massage the flavours into the meat.
Arrange the beef between two plates. Pop the rocket into a bowl and dress with a little olive oil and the juice of half a lemon. You can add a little salt and pepper but go easy as the beef is loaded with it.
Scatter the leaves over the beef and finally use a small knife to flake some of the parmiggiano over the top of the beef and serve immediately.