- 3 T-bone or rib-eye steaks, approximately 225g (8oz) each in weight
- 3tbsp olive oil
- 8 slices Parma ham
- 1 garlic clove, crushed
- 1tbsp balsamic vinegar
- 100g (4oz) rocket leaves
- 50g (2oz) Parmesan cheese, shaved with a potato peeler
Preheat a ridged grill pan until very hot. Brush the steaks with a little of the olive oil, season well with salt and freshly ground black pepper. Cook the steaks for 3 to 4 minutes on each
side for medium rare. Allow the steaks to rest and cool. Grill or fry the slices of Parma ham until crisp and drain on kitchen paper.
Whisk together the garlic, balsamic vinegar and remaining olive oil, drizzle over the rocket and place on a large platter. Thickly slice the steaks and arrange them next to the rocket. Place the slices of Parma ham on the top.
Scatter the shaved Parmesan cheese over the rocket and drizzle any remaining dressing over it. Serve with some crusty bread and a bottle of gutsy red wine.