1. On a hot pan, sear the steak.
2. Lower the heat to medium and add butter, thyme and garlic.
3. Fry the steaks for 4 minutes on each side and baste with butter continuously.
4. Remove from the pan and let the steaks rest for 10 minutes before cutting them into thin slices.
5. In a bowl add rocket salad with slices of steak on top.
6. Add halved tomatoes, caper berries and olives.
7. Sprinkle pine nuts and finish with crumbled pieces of Castello® Tickler Extra Mature Cheddar.
8. Make the vinaigrette in small jar by adding mustard, lemon juice, basil, salt and pepper.
9. Put on the lid and shake well.