Photo: Jonathan Gregson
Slice the tomatoes 1cm thick. Gently heat the olive oil in a large frying pan and remove from the heat. Add the garlic and allow to warm through. Return the pan to the heat and add the tomatoes. Season and cook over a low heat for 10 minutes. Add the oregano, chilli, demerara, mustard and white wine vinegar and simmer for a further 10-15 minutes, or until the tomatoes have softened but still hold their shape.
Drizzle the steaks with olive oil. Mix the rosemary with some seasoning and rub over the meat. Preheat a griddle pan and briskly sear the steaks on either side for 2-3 minutes for medium-rare. Set aside to rest for 5 minutes before slicing.
To serve, place the tomatoes on a slate. Toss the rocket with the olive oil and place on top of the tomatoes. Slice the steak diagonally into 2cm pieces and loosely arrange over the rocket. Top with shavings of parmesan and a drizzle of extra-virgin olive oil. Serve immediately.