Step: 1/11

Wash the anchovy fillets and pat dry.

Step: 2/11

Wash the rocket and shake dry.

Step: 3/11

Peel and finely dice the shallot.

Step: 4/11

Prepare all the ingredients.

Step: 5/11

Mix together the shallot, 1 tbsp mustard, the thyme, lemon zest, 2 tbsp olive oil, the honey, salt and pepper in a bowl. Finely chop the capers and anchovy fillets. Add to the bowl and mix well.

Step: 6/11

Place the steaks in the marinade, turning to coat. Allow to marinate for 30 minutes at room temperature.

Step: 7/11

In a bowl, whisk the mayonnaise with the rest of the mustard until smooth.

Step: 8/11

Halve the bread rolls and briefly toast them in a griddle pan.

Step: 9/11

Roughly wipe the marinade off the steaks. Then, grill in the griddle pan in the remaining oil for 1-2 minutes on each side for rare meat. Cook for a few minutes longer over for medium. Leave to rest for a few minutes.

Step: 10/11

Arrange the rocket on the bases of the rolls.

Step: 11/11

Cut the steaks into slices and arrange them on the rocket. Drizzle with the mayonnaise and season with salt and pepper. Cover with the bread tops and serve.