Ingredients

	4
4	beef steak (approx. 800g)
20 ml	olive oil
1-2 tablespoons	mustard
150 - 200 g	rocket
	Balsamic vinegar or wine vinegar
	pepper
1 tablespoon	Vegeta Beef Stock Powder

Preparation

1. Spread the mustard all over the beef steak and then place in a porcelain or glass dish. Cover with olive oil and let stand for approximately 2-3 days, in the fridge, covered with cling or foil wrap.
2. Before cooking, cut the meat in to 4 slices. Score each of the slices, but not all the way through and then open (much like an open book shape).
4. Slice the meat in to 4 slices. Score each of the slices, but not all the way through and then open (much like an open book shape).
5. Then spread each slice with mustard, cover with oil and let stand covered, in the fridge for about 2 hours.
6. Then continue with the preparation, in the same way.
7. Sprinkle the meat slices with Vegeta Beef Stock Powder and let stand in the oil for further 10 minutes. This time, can be used to prepare and warm up the BBQ plate.
8. Place the steak on the oiled, hot plate and cook 3-4 minutes each side, or as desired.
9. While the steaks are cooking wash and prepare the salad. Simply sprinkle balsamic vinegar over the salad and divide on to the serving plates. When the meat is cooked, it can be arranged on top of the salad leaves.