Griddled fillet steak with pizzaiola sauce

Serves 4

4 x 175-225g/6-8oz fillet steaks, cut 3.5 - 4cm thick
4 _ tbsp olive oil
2 fat garlic cloves, finely chopped
450g/1lb vine-ripened tomatoes, skinned, seeded and coarsely chopped
3 tbsp dry white wine
The leaves from 3 sprigs fresh oregano, finely chopped
12 large basil leaves, roughly torn
1 tbsp small capers, rinsed and drained
6 large green olives, pitted and roughly chopped
4 handfuls wild rocket
Salt and freshly ground black pepper

Brush the steaks lightly on both sides with a little olive oil and season with a little salt and pepper. Heat a ridged, cast iron griddle over a high heat. As soon as it is smoking hot, add the steaks and reduce the heat to medium-high. Cook for 2 minutes on each side for rare, 2 1/2 minutes on each side for medium-rare. Lift onto a warmed plate and put somewhere warm to rest while you quickly make the sauce.
Put the remaining 4 tablespoons of the oil and the garlic in a medium-sized frying pan. Place the pan over a high heat and as soon as the garlic starts to sizzle, add the tomatoes, wine and chopped oregano and leave to cook over a high heat for 2 minutes, shaking the pan quite vigorously every now and then. Stir in the basil and season to taste with salt and pepper.
Spoon the sauce over the centre of each warmed plate and scatter over the capers and chopped olives. Place the steaks on top of the sauce and top with a loose pile of rocket leaves. Serve straight away.