Sirloin tagliata with rocket, cherry tomatoes and rosemary potatoes

Ingredients

For 1 serving

• Strip steak160 g
• Potatoes220 g
• Arugula40 g
• Cherry tomatoes120 g
• Parmigiano Reggiano10 g
• Extra virgin olive oil12 g
• Rosemary2 g
• Balsamic vinegar1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: lactose, sulphites

In season: June – September

Method

1. Preheat the oven to 200 °C (conventional). Peel the potatoes and cut them into wedges of about 2 cm; on a tray lined with baking paper toss them with half the oil, the rosemary and a pinch of salt.
2. Roast for 30 minutes, turning halfway, until golden and crisp outside and soft inside.
3. Meanwhile wash and dry the rocket, halve the cherry tomatoes and shave the Parmesan with a vegetable peeler.
4. For the last 10 minutes heat a griddle well over high heat and cook the sirloin for 3 minutes per side, until it has a good dark crust (it will stay pink in the middle); rest it on a board for 5 minutes, so the juices don't run out when you slice it.
5. Slice the meat on the diagonal and lay it on the rocket with the cherry tomatoes; finish with the Parmesan shavings, the remaining oil, the balsamic vinegar, salt and pepper and serve with the potatoes.