Best ever steak with a rocket, tomato and prosciutto salad

Simple pleasures – BBQ steak

‘Nothing beats a well cooked steak. This dish combines the delicious BBQ flavours of the steak with the wonderful crunch and tang of the salad. We’re sure it will be a favourite in your household too.’ Rebecca Coomes

Rebecca Coomes’ recipes are all created to be in alignment with Dr Nirala Jacobi’s Bi-Phasic Diet.  We fully support you to use Rebecca’s recipes as a resource during treatment.  Access all of Rebecca’s recipes to help you to have a smooth and satiated SIBO recovery.

Classification: Phase 1 – restricted.

Serves 2


  • 2 x pasture fed, free-range beef steaks
  • 1 tbs olive oil
  • Salt and pepper


  • 2 large handfuls of rocket leaves, washed
  • 1 punnet cherry tomatoes, halved
  • 6 slices prosciutto, salt cured, free from nitrates and sugar
  • 2 tbs pine nuts
  • 1 tbs extra virgin olive oil
  • 1 tbs red wine vinegar
  • Salt and pepper
  • If you are in Maintenance, add 60g parmesan cheese, shaved


Pre-heat the oven to 200c.

Rub the steak with olive oil then season liberally with salt and pepper. Set aside.

Place the prosciutto on a tray covered in baking paper.  Bake for 10 minutes or until crispy.  Remove from the oven to cool.  Once cool enough to handle, break into small pieces. Set aside.

Place the pine nuts on a tray and roast in the oven for 5 minutes, or until golden. Keep an eye on the nuts as they can burn quickly.  Set aside.

Place the cherry tomatoes on a tray and sprinkle with olive oil, salt and pepper.  Cook for 20-30 minutes until roasted and cooked through.  Remove from the oven and set aside to cool slightly.

Heat the BBQ or a grill pan until hot.  Turn down the heat to medium-high.  Place the steaks on the heat and cook to your liking. Once cooked, remove from the heat and cover lightly with foil. Rest for half the length of the cooking time.  So if the cooking time was 6 minutes, rest for 3 minutes.

Assemble the salad while the steak is resting.  In a large bowl, mix the rocket, pine nuts, prosciutto, olive oil, vinegar, salt and pepper together.  If in Maintenance, add in the parmesan. Mix until well-combined.

Serve the steak with the salad on the side.  A dollop of your favourite mustard will go perfectly with the steak.

About the Author

Rebecca Coomes Headshot

Rebecca Coomes is an author, entrepreneur, passionate foodie and intrepid traveller. She transformed her health after a lifetime of chronic illness, and today guides others on their own path to wellness. She is the founder of The Healthy Gut, a platform where people can learn about gut health and how it is important for a healthy mind and body. Rebecca is also the author of the world’s first cookbooks for people treating Small Intestinal Bacterial Overgrowth (SIBO) and the host of the SIBO cooking show and The Healthy Gut podcast.

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