A salmoriglio is an Italian sauce where the flavour of the herb - or in this case rocket - is brought out by pounding with sea salt. It differs from a pesto in that pine nuts and parmesan are omitted. If you can manage to find Old Winchester cheese, be sure to buy a block as it it amazing, my best cheese find this year. It has a taste somewhere between Comte and Parmesan but is made in Blighty by Lyburn Cheesemakers in Salisbury (http://www.lyburnfarm.co.uk/cheese2/Cheeses.htm). Big Up the British Cheese Industry!
Beef fillet - 200g (A fillet 'tail' is perfect)
Old Winchester or Parmesan Cheese - 50g
Rocket - 100g
Extra Virgin - 50ml
Garlic - 1 clove
Maldon sea salt - 1 tsp plus more to season the beef
Black pepper, coarsely crushed - 1 tsp
Lemon juice - a good squeeze
Light your bbq and get the coals glowing. Place the grill as close to the coals as possible and work out where the hottest spot is. Lightly oil the beef fillet then roll in pepper and lightly season with salt - remember the salmorglio carries quite a lot of salt. Quickly char grill the steak all over developing a good crust but leaving the centre of the steak rare. Allow the steak to rest somewhere warm - you want the core of the steak to be room temperature, not fridge cold.
In a pestle and mortar crush the clove of garlic with the Maldon salt. When ground to a paste, toss in the rocket and grind to a rough paste. Add the olive oil and the lemon juice to taste. Finely slice the steak and place in a single layer over a serving dish. Drizzle with the salmoriglio and crumbled Winchester or shaved Parmesan cheese.