Hot beef salad with griddled tomatoes, basil and parmesan

For the beef, whisk the vinegar, honey and olive oil together and pour three quarters of the mixture over the beef.

For the salad, combine the oil with the garlic and toss in the tomatoes. Griddle for 1 minute on each side. Remove and leave on one side.

Griddle the steak for 3 minutes on each side. Remove from the heat and leave to rest for 2 minutes. Cut into 1cm slices.

Toss the remaining balsamic dressing with the salad leaves.

Stack up the tomatoes, beef and salad on a serving plate and scatter over the basil and Parmesan shavings. Drizzle with any remaining dressing and serve straight away.