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

Ingredients

For 1 serving

• Strip steak140 g
• Arugula50 g
• Grana Padano10 g
• Cherry tomatoes120 g
• Potatoes150 g
• Extra virgin olive oil10 g
• Rosemaryto taste
• Saltto taste
• Black pepperto taste

Contains: lactose

In season: May – September

Method

1. Preheat a conventional oven to 200 °C. Peel the potatoes, cut them into roughly 1.5 cm cubes, toss them on a baking tray with half the oil, the rosemary, salt and pepper and roast for 25 minutes, until golden and crisp.
2. Meanwhile take the beef sirloin out of the fridge so it comes to room temperature and cooks evenly. Wash and dry the rocket and cherry tomatoes and halve the tomatoes.
3. When the potatoes have 10 minutes left, heat a griddle or cast-iron pan over high heat for 3–4 minutes, until smoking hot.
4. Cook the sirloin for 3 minutes per side without moving it, until a dark crust forms; then move it to a board and rest it for 2 minutes so the juices settle and don't run out when you slice it.
5. Slice the meat on the diagonal about 1 cm thick and season with salt and pepper.
6. Arrange the rocket and tomatoes on the plate, lay the sliced beef on top, finish with shavings of Grana Padano and the remaining oil and serve with the potatoes.