To cook the steaks, make sure they are at room temperature. Brush a ridged griddle pan with the oil and whole garlic. Place over a high heat. When the pan is hot, add the steaks and cook for 1–2 minutes per side for rare, 2–2½ minutes per side for medium or up to 4 minutes per side for well done, depending on the thickness. Remove from the pan, cover with kitchen foil and leave to rest for 5 minutes at room temperature.

For the dressing mix olive oil, lemon juice and mustard and stir until smooth.

Arrange the salad leaves on serving plates,add the tomatoes, onions and cucumber. 

Discarding the garlic clove. Lift the beef on to a carving board. Use a very sharp carving knife to cut it into very thin slices. Fold these and pile them on top of the salads, then scatter over the mint.

Drizzle the dressing over the salad to serve.