1: Arrange the sliced tomatoes on a large serving plate. Scatter over the red onion, sprinkle with half of the cracked black pepper and season with salt to taste.

2: Heat a splash of oil in a frying pan over a medium-high heat. Season the steaks with salt and the remaining cracked pepper and place them in the hot pan. Add the butter and let it brown and colour the steaks well. This will take 4–5 minutes. Flip the steaks over, add the lemon juice and cook, basting the meat with the lemony butter, for 1–2 minutes.

3: 
Lift the steaks out of the frying pan onto a warm plate and leave to rest in a warm place for 10 minutes.

4: Drain off any liquid from the tomato plate. Scatter the mozzarella, basil leaves, sun-dried tomatoes and chilli over the tomatoes.

5: Slice the beef against the grain and arrange it over the tomato salad. Pour over any juices that have accumulated on the steak plate too.

6: Mix the balsamic vinegar and olive oil together and drizzle all over the salad. Grate over the Parmesan just before serving.