Rump Steak with Rocket and Pecorino

Dry the rump steak with some kitchen paper and trim any excess fat. Coarsley grind black peppercorns in a pestle mortar and sprinkle/press into both sides of the steak and allow to absorb for 30 minutes or so. Grate the pecorino cheese into a bowl. Make a dressing for the rocket with 6:1 olive oil and lemon juice and season with salt.

Put a thick bottomed pan on to a medium heat and allow to get hot. Season the steak with salt on both sides. Add a tablespoonful or so of butter to the pan and allow to melt. Put the steak into the pan and cook for five minutes per side (or maybe even up to seven minutes per side if you do not like it too rare)  Picture  . Meanwhile dress the rocket with the dressing.