Sliced steak on rocket with cherry tomatoes and roast potatoes

Ingredients

For 1 serving

• Strip steak140 g
• Potatoes200 g
• Arugula50 g
• Cherry tomatoes100 g
• Grana Padano10 g
• Extra virgin olive oil10 g
• Rosemaryto taste
• Balsamic vinegar1 teaspoon
• Saltto taste

Contains: lactose, sulphites

Method

1. Preheat a conventional oven to 220 °C and line a baking tray with baking paper. Take the beef out of the fridge so it reaches room temperature while the potatoes cook.
2. Wash the potatoes, cut them into wedges with the skin on and pat dry; toss them with half the oil, the rosemary and a pinch of salt, spread on the tray and roast for 30 minutes, turning halfway, until golden outside and soft inside.
3. With 10 minutes to go on the potatoes, heat a griddle or cast-iron pan over high heat until smoking hot; pat the beef dry and cook it for 2–3 minutes per side, until it has a good dark crust and is still pink inside.
4. Salt it and rest it on a board for 5 minutes so the juices stay in the meat.
5. Meanwhile arrange the washed rocket and halved cherry tomatoes on the plate and dress with the remaining oil and the balsamic vinegar.
6. Slice the beef against the grain, lay it on the salad with shavings of Grana Padano and serve with the potatoes.