Remove the flank steak from the refrigerator one hour before preparing it.
Peel the shallot and garlic and chop finely. Pull the herbs from the stem and chop them finely and add them to the onions. Grate the lemon peel into the herb and onion mixture and then squeeze out the juice. Add olive oil and vinegar, season to taste and stir well.
Halve the cherry tomatoes and cut the dried tomatoes into strips. Mix both tomatoes and refine with a little olive oil, salt and pepper.
Heat up the charcoal grill (220°C). Rub the meat with plenty of meat Chrütli seasoning and fry on the hot grill for about 1-2 minutes per side so that a crust forms, but the core remains medium rare - medium.
Remove the meat from the grill, wrap it in aluminum foil and let it rest on a warm but not hot spot on the grill for 5 minutes. Cut open and season with fleur de sel.
Also marinate the rocket with some olives, salt and pepper. Spread the herb sauce on the flank steak slices, add marinated tomatoes over them and cover with the rocket. Grate the Parmesan shavings over the top (using a vegetable peeler or a slicer) and serve.
