Simon Rimmer served up a tasty Glazed Rib Eye with Rocket, Tomato and Parmesan Salad on Sunday Brunch.

The ingredients are: 2 x 200g rib eye steaks.

For the glaze: 50ml sherry vinegar, 30ml soy, 1 tablespoon fish sauce, 2 teaspoon sugar and Clove grated garlic.

For the Salad: 1 Pack of rocket leaves, 200g parmesan, shaved, 50g halved cherry tomatoes and 50g sun dried tomatoes, chopped.

For the Dressing: 50ml balsamics, 150ml olive oil and Juice and zest half lemon.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.