Heat a large, thick-bottomed frying pan on the stove. It must be very hot, so the surface of the meat caramelises.
Crush the Knorr Beef Stock Cube, mixing it into a paste with the olive oil. Season the steaks with the paste, spreading it evenly over both sides of the meat.
Put the steaks into the pan and fry for about 2–2½ minutes on each side. This cooks your steaks medium to medium-rare. (For medium-rare, watch the surface of the steak after turning. When the blood breaks the surface of the steak, it’s cooked.)
Take the steaks out of the pan and arrange them on a plate. On top of each steak, put a handful of rocket and sprinkle on the tips of a few chives.
Take some shavings from your block of Pecorino (you can use a vegetable peeler for this) and sprinkle them on top of the rocket.
Drizzle with olive oil and balsamic vinegar to taste – as much or as little as you like. Your steaks are ready to serve.
Got some rocket left over? Store it in a bowl of water in the fridge; it'll last much longer (just remember to change the water every couple of days to keep it fresh). For lots more hints and tips to help you make the most of your food, visit www.lovefoodhatewaste.com
