4 Portions
• 30 ml Worcestershire 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 cheese
Mix the Worcestershire sauce, olive oil, garlic paste and lemon juice. Rub the sauce into the steaks. Heat a griddle pan until smoking hot. Sear the steaks for about 2 minutes on each side. The centre should still be pink. Remove and season with salt and pepper. Allow the steaks to rest for about 10 minutes before slicing thinly. Arrange rocket and tomatoes on a serving platter. Top with the steak slices. Use a vegetable peeler to make pecorino cheese shavings and sprinkle them over the meat. Serve with extra olive oil.