My top steak cooking tips 1. Bring the steak to room temperature before cooking it. This makes an amazing difference to cooking the steak through evenly. You can be marinating it as it comes up to room temp so that’s two birds with one stone. 2. Get your pan SMOKING HOT before putting the steak in This is important, if your steak doesn’t sizzle in quite an excited way when you lay it in the pan, you’re never going to get the golden crust on the outside so just take it out and wait for the pan to heat up properly 3. Remove the steak from the pan BEFORE it gets to your perfect level of “doneness” because the internal temperature will continue to rise as it rests 4. REST your steak for 5 to 10 minutes This is very very important and should never be skipped. This gives the steak time for the fibres to relax and so that the juices can soak back in. It makes the world of difference!

How to toast pine nuts: this makes them taste so much better. A little extra effort with a big impact. I like to just add them to a dry frying pan over medium heat and keep them moving until they turn golden and you can smell them. Then remove immediately from the pan onto a plate as they can go from golden to burnt really fast from the residual pan heat.

Make it veggie: It’s still a delicious rocket salad without the steak and you can serve with whatever else you like. It would also be good with some garlicky prawns, or a nice piece of salmon.

How to double this recipe: double everything and go on as usual. This recipe is very scalable and easy to make as big or as small as you’d like. Also, it's very easy to whip up more dressing quickly, if you find it under-dressed.

How to get your children to eat it too: they love the steak, but the rocket isn’t their favourite. I just serve everything separately with some crispy potatoes on the side or chips.

Variations: rocket works well here as its pepperiness complements the steak nicely. But you could use another green leaf if you prefer, such as lamb’s lettuce, Italian style leaves, spinach etc. Any cheese would be nice too - some pecorino or even some goat’s cheese. Mozzarella or burrata would work too.

Parmesan: you could also finely grate all over the salad rather than shaving finely with a veg peeler.

Make this recipe even easier: you could skip the roasting of the tomatoes and just use fresh tomatoes but I love the bursts of sweetness you get some the roasted tomatoes mixed in.

What to do with leftovers: Ideally you don’t want leftover of this salad once it’s dressed as the rocket does wilt. So if you don’t think you’ll finish it, don’t dress the whole thing. Leftover steak is obviously screaming to be made into a steak sando the next day! Any leftover dressing works on any salad you like.