Bart's Recipes
Begin by halving the ten cherry tomatoes with a sharp knife and squeeze the juice from half a lemon. Make sure the steak is at room temperature and sprinkle the meat on both sides with freshly ground pepper and salt.
Heat a pan over high heat and cook the steak to your preference, with medium-rare recommended for the best result. Remove the meat immediately from the pan, wrap it in aluminum foil and let it rest for three minutes so the juices can redistribute.
Place the fresh arugula together with the halved cherry tomatoes in a large mixing bowl. Drizzle everything with the tablespoon of extra virgin olive oil and the fresh lemon juice, and toss well together so the salad is evenly coated.
Slice the rested steak with a smooth knife into beautiful, thin slices. Divide the dressed salad onto a plate, arrange the steak slices neatly on top and sprinkle everything generously with the Parmesan shavings and some extra freshly ground pepper.
