Student cookbook: Italian-style steak

A lighter way of eating steak. Trim off any excess fat and bash the steak between some baking paper or cling film to tenderise it. In a flat dish, whisk the juice of half a lemon with 3 tbsp of olive oil, a finely sliced clove of garlic and a sprig of rosemary if you have some. Turn the steaks in the marinade and leave for 30 minutes to an hour, turning them halfway through. Heat a frying pan or ridged grill for a few minutes until it's really hot. Remove the steak from the marinade, shake off any excess oil, season with salt and pepper and cook for a minute or so on each side. Leave to rest for a couple of minutes, then trickle over a little more olive oil and a squeeze of lemon juice. Serve with a salad.