Looking for a delicious steak recipe? This is a healthier Italian-style combination of seared steak, peppery rocket salad with rich balsamic dressing.

The Tagliata 

2	Pure South Beef Rump Steaks
2	Garlic cloves, crushed
2 sprigs	Superb Herb Rosemary, leaves finely chopped
3 sprigs	Superb Herb Oregano, leaves finely chopped
1 Tbsp	Olivado Extra Virgin Olive Oil, plus extra for the bbq
2 Tbsp	Brancott Estate Hawke's Bay 2019 Merlot
1 pinch	Flaky sea salt and freshly ground black pepper

Rocket Salad  

100 g	Baby rocket (Main)
½	Small red onions, thinly sliced
1 cup	Cherry tomatoes
3 Tbsp	Balsamic vinegar
3 Tbsp	Olivado Extra Virgin Olive Oil
1	Garlic clove, crushed

Directions

1. Take the steaks out of the fridge to let them come to room temperature. Drizzle steaks with olive oil then rub with garlic, rosemary and oregano on both sides. Let sit for 10 minutes.
2. Heat thebbqto high heat. Place the steaks down on the fat and render the fat for 3 minutes, then sear on each side for 4-6 minutes with lid down, or until cooked to your liking. Pour the red wine over, being careful of the flames, then remove the steaks and rest for 10 minutes.
3. Pour the meat juices into a bowl for the dressing then add olive oil, balsamic vinegar, crushed garlic, salt and pepper. Whisk to combine.
4. Thinly slice the steaks on a chopping board.
5. Lay rocket on a platter, then add tomatoes, red onion and steak slices. Drizzle with dressing and dig in.