Preheat the oven to 200°C/180°C fan and line a large tray with baking parchment. Bring a large saucepan of water the boil and add the halved potatoes. Season with salt and cook for 8 minutes.

While the potatoes are cooking, half the tomatoes and thickly slice the red onions. You can also grate the garlic.

Once the potatoes are parboiled, drain them well before transferring them to the lined baking sheet with the tomatoes, onions, oregano and most of the garlic. Add half of the balsamic, salt, pepper and 1/3rd of the olive oil. Toss together well before transferring the tray to the preheated oven to cook for 20 minutes until the potatoes are crispy and the onions and tomatoes are soft.

When the potatoes are cooked, remove the tray from the oven and allow it to cool while you quickly cook the steaks. Heat a large frying pan or if you have got one, a griddle, on a very high heat. Season the steaks generously with salt and pepper and drizzle with a little oil. Once the pan is smoking hot, lay in the steaks and cook for 1- 1.5 minutes per side for rare, 2 minutes per side for medium or 3-4 minutes per side for well done. Remove from the pan and allow to rest. You may need to cook these in batches or use 2 pans depending on how many people you are cooking for and how big your pan is.

Finally, while the steak rests, mix the Dijon mustard with the remaining balsamic vinegar, olive oil and the remaining touch of garlic. Drizzle this over the rocket salad.

Slice the steak and mix it gently with the roasted vegetables plus any resting juices. Serve the rocket on plates, top with the steak and veggies and shave over lots of parmesan cheese, (if using) and extra Dijon on the side.