500g Skirt Steak, trimmed of excess fat, halved crosswise (at room temperature)
1-2 Tbsp extra virgin olive oil
350g cherry tomatoes, halved
150g cup roasted peppers
¼ sliced avocado
Choice of dressing (suggested: Balsamic)
Cast-iron pan: Heat pan on medium-high to high and add olive oil. When oil begins to simmer, place steak in pan and do not move for 5 minutes. Turn it once, and cook for another 3 minutes to med-rare (or more or less depending on preference).
On a grill: Prepare grill for direct-heat cooking over hot charcoal or high heat for gas. Oil grill rack, then grill steak, covered only if using a gas grill, turning once, 4 to 6 minutes total for medium-rare. Transfer steak to a cutting board and let rest, loosely covered with foil, for five minutes. Arrange rocket on a platter. Thinly slice steak on the diagonal, across the grain. Arrange over rocket, then toss remaining ingredients on top. Drizzle dressing on top and serve.