Start this recipe by seasoning the flank steak well with pepper and salt and rub over a little olive oil. Heat a griddle pan till smoking then add the steak to the pan and quickly seal on both sides. Continue to cook on both sides to your liking then remove from the pan and allow to rest. Remove the pan off the heat and add in the bashed garlic cloves, rosemary sprigs, lemon peel and a good drizzle of extra virgin olive oil. Allow to infuse for 5 minutes, then add in the juice of the lemon. To serve, cut the rested flank steak into thin slices and lay on a plate decoratively. Top with rocket leaves and Parmesan shavings. Next, strain the dressing in the pan and drizzle over the salad and sliced meat. Serve immediately