Method

• 1.
  Combine the horseradish and verjuice with 2 teaspoons of oil and 1 tablespoon of warm water in a large bowl.
• 2.
  Heat a chargrill pan or frypan over high heat. Drizzle the steaks with 1 teaspoon of oil and rub to coat, then season the steaks with sea salt and freshly ground black pepper. Add the steaks to the pan, then reduce the heat to medium-high and cook for 3 minutes on each side for medium-rare, or until cooked to your liking. Transfer to a plate and leave to rest for 10 minutes.
• 3.
  Meanwhile, return the pan to the heat. Toss the onion and zucchini with the remaining teaspoon of oil, then cook, tossing with tongs, for 2 minutes or until slightly softened. Transfer to the bowl with the horseradish dressing.
• 4.
  Season the cut sides of the tomatoes with sea salt and freshly ground black pepper, then cook in the same pan, in batches if necessary, for 2 minutes on each side. Divide the tomatoes among plates. Slice the steak thinly, then add to the salad bowl with the rocket and toss. Divide among plates and serve.