Ingredients: (serves 4)
• 450 grams Steak, trimmed of excess fat, halved crosswise (at room temperature)
• 1-2 tablespoon extra virgin olive oil
• 2 cups cherry tomatoes, halved
• 230 grams rocket
• ½ cup roasted peppers
• ¼ sliced avocado
• Choice of dressing (suggested: Balsamic)
Directions: In a pan: Heat skillet on medium-high to high and add olive oil. When oil begins to simmer, place steak in skillet and do not move for 5 minutes. Turn it once, and cook for another 3 minutes to med-rare (or more or less depending on preference).
On a grill: Prepare grill for direct-heat cooking over hot charcoal or high heat for gas. Oil grill rack, then grill steak, covered only if using a gas grill, turning once, 4 to 6 minutes total for medium-rare (or more or less, depending on preference).
Transfer steak to a cutting board and let rest, for five minutes. Arrange arugula on a plate. Thinly slice steak on the diagonal, across the grain. Arrange over arugula, then toss remaining ingredients on top. Drizzle dressing on top and serve.