Oven temperature: 200°C
1. Mix the olive oil, lemon juice, rosemary and garlic together. Pour over the steak and allow to marinate for 1-3 hours.
2. Grill over medium to hot coals on the fire or over a medium to high heat on a griddle pan. Cook for 2-3 minutes on each side, or until cooked to your liking. (Check how long for medium). Remove from the heat and set aside to cool.
3.Pesto: Place the peppers and onion into a roasting pan. Cut a slice off the top of the garlic bulb and add to the roasting tray. Drizzle with the olive oil. Roast in preheated oven for 30 minutes or until soft. Remove from the oven and place the peppers into plastic bag. Seal and allow to steam for 10 minutes. Remove from the bag and peel.
4. Place the pealed peppers, onion and macadamia nuts, parmesan and basil leaves into a food processor. Squeeze the garlic out of the shells and add to the processor. Add juice from the roasting pan and balsamic vinegar. Blend until still slightly chunky. Season to taste with a little more vinegar if you like and salt and freshly ground black pepper.
5. To serve, cut the steak into thin strips against the grain. Place a layer of lettuce leaves onto a serving platter. Top each leaf with piece of rocket if using. Top with sliced steak. Spoon a teaspoon of pesto onto each piece of steak and garnish with a sprig of rosemary.
Marinate slices of firm tofu in a mixture of olive oil and lemon juice. Grill on a griddle pan and place onto a platter. Use instead of the steak and serve in the lettuce and rocket, topped with the roasted pepper pesto.