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1
Heat a heavy-bottomed frying pan over a high heat, then add a little olive oil and heat until it is smoking hot.
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2
It is vital that the pan is extremely hot before adding the steaks.
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3
Remove the steaks from the fridge.
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4
Season them with a little salt and place them in the smoking-hot pan for 15-20 seconds.
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5
Then turn the steaks over and fry for a further 15-20 seconds.
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6
Repeat this, turning the steaks for 2 1/2 minutes.
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7
Remove from the pan and allow to rest on a cake rack set over a plate to catch the juices.
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8
In the meantime, remove the pan from the heat and discard most of the used oil (but dont clean the pan).
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9
Allow the pan to cool for 2 minutes, then add 120ml olive oil to the pan.
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10
Bash the garlic with the palm of your hand or the side of a knife and add it to the oil.
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11
Add the rosemary sprigs.
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12
Rub the strips of lemon peel between your finger and thumb to release the oils and add them to the pan, too.
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13
Allow to infuse for 5 minutes while the meat is resting, then squeeze in the lemon juice.
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14
Strain the dressing through a sieve and add any juices that have come from the steak.
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15
Slice the steaks thinly (0.5cm wide) with a sharp knife.
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16
Season with table salt and black pepper and place on the serving dish.
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17
Spoon over half the dressing.
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18
Season the rocket leaves with salt and mix with the remaining dressing.
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19
Place the rocket leaves on the beef and finish with the Parmesan flakes and a sprinkling of sea salt crystals.
