Instructions

1. Preheat the oven to 200°C.
2. Wash the tomatoes, drain, then place on a baking tray. Drizzle with half of the oil then bake for 15 minutes until soft.
3. Tear the ciabatta into bite-size chunks, put them on another tray and roast in the oven for about 6-7 minutes until crispy and brown.
4. Mix half tablespoon of oil with the garlic and thyme. Rub the meat with this mixture.
5. Heat a griddle pan. Season the steak with salt and pepper, then fry it on each sides for 1 minutes to seal the pores. Then keep turning it over every minute until you get the desired finish (about 5-6 minutes for medium).
6. Place the steak on a cutting board, cover it and let it rest.
7. Pour the tomatoes, with their juice, into the pan then add the balsamic vinegar and warm it through.
8. In a large serving dish toss the tomatoes, rocket and ciabatta pieces. Season with salt and pepper. Add the chopped basil leaves.
9. Thinly slice the steak, add to the salad. Pour the meat juice into the salad too!
10. Serve it warm.