This is a popular lunch and dinner option in our house!

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  • 5 x Cherry Tomatoes (cut in half)
  • 200g Beef Steak
  • 150g Arugula (Rocket)
  • 60g Shaved Parmasen 
  • 1 1/2 tablespoons Olive Oil
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black Pepper



  • 1 clove of garlic
  • 35g  Dijon Mustard
  • 1 1/2 tablespoons Olive Oil
  • 1 tablespoon Reserva Sherry Vinegar
  • 1/4 teaspoon Oregano
  • Finely chop the garlic; set aside.  Slice the cherry tomatoes in half and set aside.  
  • In a large bowl, mix together the Dijon, 1½ tablespoons of olive oil, sherry vinegar, garlic and dried oregano. Set aside for step 5.
  • Pat dry the steak with paper towels.  Rub both sides of the steak with olive oil, and season with ¼ teaspoon each of salt and pepper.
  • Heat a large, non-stick sauté pan over medium-high heat and when the pan is hot, sear the steak for 5 minutes on each side. Transfer the steak to a plate to rest. Slice the steak into ¼-inch slices against the grain.
  • Place the rocket and cherry tomatoes in the large bowl with the dressing and toss well.
  • Divide the salad between two plates. Top with the steak slices and shaved parmesan. Enjoy!
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