Marinate the steak with the black pepper, harissa and a little olive oil and massage into the meat.

Brush the cucumber and lettuce pieces with olive oil.

Pre-heat the grill on a low to medium heat. Test the temperature of the pan see Cook's notes - and when hot enough add the cucumber and lettuce for a minute or so until they begin to char. The lettuce will take less time as it is more delicate and needs only to be charred on the cut side. Once done, remove from the pan and set aside.

Remove the steak from the marinade and pat dry with kitchen paper. Test the temperature of the grill again and, if hot enough, begin searing the steak.

Sear the steak on both sides for about 2-3 minutes on each, or more if you wish to cook for longer (see Cook's notes). Remove from the grill and allow to rest so the juices flow back through the meat to ensure it stays moist and juicy.

Once the meat has rested for at least 5 minutes, thinly slice the steak into slivers and arrange on a warmed platter along with the charred cucumber, lettuce halves, rocket and crumbled feta. Lastly, drizzle over the dressing and serve immediately. Cook's Notes

To check if the grill is hot enough add a few drops of cold water to the hot surface. If it sizzles and the water evaporates almost immediately, it is hot enough and ready for use. If the water produces steam and has no sizzle, heat the pan for a little longer and repeat the test again.

You can check to see how the meat is cooked by pressing it with your finger; if there is a lot of bounce, then the meat is very rare. The less bounce you have, the more the meat is cooked. You are looking for the meat to have a bit of bounce in order to be rare. Cook for longer if you don't want the meat rare.

Do not heat the empty grill for more than two minutes to avoid overheating.The recipe works equally well with chargrilled chicken breasts or pork escalopes.