Preparations:

• 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!