Heat olive oil in a large pan over a medium-high heat. Add steaks and sear for 3-5 minutes per side. Remove steaks to a plate and allow to rest.
Reduce the pan to a medium heat and add the shallots with a few teaspoons of the beef broth. Add the tomatoes and cook for about a minute to soften them.
Add the remaining broth, rocket and balsamic vinegar and cook until the rocket is wilted.
Arrange the steaks on plates and top with sauce. Serve.