Method

1. For the chimichurri dressing, add all ingredients to a blender and blitz until smooth (this can be done in advance and stored in the fridge for five days)
2. Season your steak well with salt and pepper and add the oil to get hot a frying pan over a medium-high heat. Once the oil is hot, add your steak and cook for two-three minutes on each side (for a medium rare steak). Halfway through cooking add your butter, rosemary, thyme and shallot, and baste the steak with the foaming butter.
3. Remove the steak when cooked to preference and allow to rest on the chopping board.
4. Add your tomatoes to the hot pan and allow to cook in the pan juices until they begin to burst.
5. To plate up, first put the warm wrap on the plate, slice the steak and place on top before finishing with fresh rocket, grated parmesan, a good drizzle of the chimichurri dressing and pan roasted tomatoes.