Heat a skillet or frying pan on a very high heat for a few minutes.

Scatter a thin layer of fine salt over the base of the pan and add the steak, Sear for 4 minutes on the first side.

Combine lemon juice with 2 tablespoons extra virgin olive oil. Season.

Toss the tomato & cucumber into the dressing and place the parsley on top.

Turn the steaks and cook for another 3-4 minutes for medium-rare. Longer if you prefer.

Remove steaks from the pan and finely slice into strips, discarding any excess fat or sinew. Toss into the salad and serve.