Sliced beef steak with rocket, cherry tomatoes, Grana and roast potatoes

Ingredients

For 1 serving

• Strip steak170 g
• Arugula40 g
• Cherry tomatoes100 g
• Grana Padano15 g
• Potatoes180 g
• Extra virgin olive oil1 tablespoon
• Rosemaryto taste
• Balsamic vinegar1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: lactose, sulphites

Method

1. Preheat a fan oven to 200 °C and take the beef sirloin out of the fridge, so it comes to room temperature and cooks evenly.
2. Wash the potatoes, cut them into wedges with the skin on and toss them in a baking tin with half the oil, the rosemary, salt and pepper; roast for 30 minutes, turning halfway, until golden.
3. Meanwhile wash the rocket and cherry tomatoes; halve the tomatoes and shave the Grana Padano with a peeler.
4. Heat a griddle or cast-iron pan well over high heat. Rub the meat with a little oil and cook it for 3–4 minutes per side, until a dark crust forms; let it rest for 5 minutes on a board.
5. Slice the meat on the diagonal about 1 cm thick, then season with salt and pepper.
6. Arrange the steak on the bed of rocket and tomatoes, dress with the rest of the oil and the balsamic vinegar, finish with the Grana and serve with the potatoes.