Watercress tagliata

Get a frying pan smoking hot, then add a tablespoon of olive oil and sear the fattiest side of the sirloin steak until golden (use tongs to keep it in place). Flip the steak onto its side and continue to cook, turning every 30 seconds or so. You want to sear it for around 2 minutes each side in total, resulting in a nicely caramelised crust but making sure the inside remains rare. If you prefer your steak medium or well done, cook it for another minute or two on each side

Take the steak out of the pan and set aside to rest for 10-15 minutes while you get on with the rest of the dish. Pour any excess oil out of the pan and add in the extra virgin olive oil. Add the rosemary, garlic and two strips of lemon peel and leave the oil to infuse in the residual heat for 5 minutes

Add the lemon juice into the oil along with any juices from the rested steak, and taste the dressing to check the seasoning

Wash and dry the watercress, then toss the leaves in the pan dressing

Slice the steak into strips roughly 1cm thick

Arrange the watercress on a platter and scatter over shavings of Parmesan (a vegetable peeler works well for this). Lie the steak over the top and finish with sea salt, black pepper and any remaining dressing. Serve immediately