Cut the tomatoes into quarters and add to a large mixing bowl. Finely chop the parsley, basil, capers and anchovies and add them to the bowl with the red wine vinegar. Mix to combine and set aside.

Heat a grill or griddle pan until smoking hot. Season each side of the steak with a good pinch of salt and pepper and rub lightly in olive oil.

Using tongs, place one steak at a time fat side down to sear the fat until golden brown (about 1 minute). If your steak doesn’t have fat on one side, skip this step.

Once cooked, transfer the steaks to a clean cutting board to rest for a couple of minutes.

Divide the arugula between two plates, cut the steak into strips and add to the plates. Add torn pieces of mozzarella then top with the tomato salad. Drizzle over a little olive oil and serve.