1 Skillet, 1 Baking sheet, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Salad spinner, 1 Aluminum foil
1 Rinse arugula and spin dry. Remove coarse stems and cut leaves into bite-sized pieces.
2 Remove tomatoes from the vine. Rinse and drain.
3 Rinse rosemary and shake dry. Pluck needles and chop. Juice half a lemon. Combine 1 teaspoon lemon juice with olive oil and rosemary.
4 Trim fat and connective tissue from steak. Rinse and pat dry. Pour vegetable oil in a pan. Sear the steak on both sides over very high heat.
5 Remove steak from the pan, wrap in aluminum foil and let rest for 5 minutes.
6 Cook the tomatoes in the same pan over medium heat for about 2 minutes.
7 Remove the steak from the foil and cut into slices across the grain. Place on a baking sheet and sprinkle with the rosemary oil mixture. Season with salt and pepper.
8 Put tomatoes on the slices of meat and place baking sheet on the bottom rack of a preheated oven at 250°C (fan: not recommend, gas mark 4-5) (approximately 450°F/convection not recommended) for about 5 minutes. Remove from oven. Sprinkle with arugula and serve.