Slice the steaks lengthways into two strips and flatten with a rolling pin. Each should be about 1cm thick.
Put the pear slices in a bowl and toss with 1 tbsp olive oil. Place a griddle pan over a high heat, add the pear slices in batches and sear for 1 minute on each side, until lightly charred. Remove from the pan and set aside.
Wipe the griddle pan clean and set over a medium heat. Drizzle the bread with 2 tbsp olive oil, add to the pan and cook for 1-2 minutes on each side, until nicely charred. Divide among four plates.
Return the griddle pan to a high heat. Season the steaks on both sides and brush with olive oil. Cook for 2-4 minutes on each side, until done to your liking.
Put the rocket and cheese in a bowl and toss with the remaining oil.
Spread the toast with chutney, put the pears and three-quarters of the rocket and cheese mix on top, followed by the steaks. Finish with the remaining rocket mix.