Preheat a char grill until very hot.
Season the steak with salt and pepper and cook for 2 to 3 minutes on each side. Remove from the griddle and allow to rest for a few minutes before serving.
Wash and trim the spring onions. Cook on the same grill as the steak. Once nicely charred and the spring onions begin to wilt remove from the griddles. Keep warm.
Wash the rocket in cold water and then dry in a salad spinner. Make the parmesan shavings with a peeler.
Zest and juice the lemon. Grate the parmesan. Finely chop the chives.
Crush the anchovies, garlic cloves with a pinch of salt in a pestle and mortar until you have a paste. Place this paste in a round bottomed bowl with the mustard, egge yolks and a splash of lemon juice. Slowly whisk in the oil until you have a thick mayonnaise consistency.
Stir in the grated Parmesan cheese and the chopped chives. Fold these and the dressing, through the salad. Check the seasoning and add more lemon juice or zest if necessary.
Mix the rocket salad with the Caesar dressing. carefully mix in some of the Parmesan shavings. Place a neat pile in the centre of the plate. Lay the spring onions on top of the salad. Top with the sliced steak and finish with any remaining Caesar dressing.
«Always rest your steak for a few minutes before slicing. This will allow the juices to spread through the meat and for the meat to relax and be more tender.»