STEAK WITH ROCKET & PARMESAN

Preheat the barbecue to high. Cut the fat on the steaks at 1-cm/1/2-inch intervals to stop it curling and shrinking as it cooks, Sprinkle both sides with salt and pepper. Cover and leave to stand at room temperature for 30 minutes.

Add some of the coals on one side leaving a slightly cooler area with a single layer of coals. Oil the barbecue rack.

Cook the steaks on the hottest place on the grill for 2—3 minutes on each side until brown. Move to the cooler part of the barbecue and cook to your liking: rare 2.1/2 minutes, medium-rare 3—3.1/2 minutes and medium 4 minutes. Transfer to a board and leave to rest for 5 minutes.

Carve each steak into 2 cm/3/4 inch thick slices and transfer to individual serving plates. Divide the rocket among the plates. Sprinkle with the Parmesan, drizzle with balsamic vinegar and serve immediately.

Steak with Rocket and Parmesan Serves 4

4 sirloin steaks, 3cm/1.1/4 inches thick, about 225g/8 oz each olive oil, for greasing 100g/3.1/2 oz rocket salt and pepper grated Parmesan cheese and balsamic vinegar, to serve

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