Grilled steak salad with pesto & crostini

INGREDIENTS

• 2 x 200 g 21-day matured quality rib-eye steaks
• olive oil
• sea salt
• freshly ground black pepper
• 1 sprig fresh rosemary, leaves picked and chopped
• ½ tablespoon dried oregano
• 2 slices ciabatta bread, about 2cm thick
• 2 tablespoons green pesto
• 1 clove garlic, cut in half
• 100 g mixed salad leaves
• juice of 1 lemon