Steak Tagliata with Arugula

• 180 g raw Baby potatoes (6.3 oz raw)
• 10 g Olive oil (¾ tbsp)
• 0.5 g Dried rosemary (½ tsp)
• 1.2 g Salt (¼ tsp)
• 200 g raw Sirloin steak (7.1 oz raw)
• 0.5 g Black pepper (¼ tsp)
• 3 g raw (1 clove) Garlic
• 50 g raw Arugula (2½ cups raw)
• 8 g Balsamic vinegar (½ tbsp)
• 15 g Parmesan (3 tbsp)

You'll need: Baking tray, Heavy frying pan, Tongs, Peeler, Knife, Cutting board.

Method

1. Roast the potatoes

   Heat the oven to 220°C (425°F). Cut the potatoes into 2 cm (¾ inch) chunks and toss on the tray with half the oil, the rosemary and half the salt. Roast for 20 minutes, turning once, until golden and tender when pierced with a knife.

   Spread the potatoes in one layer. Crowded ones steam and stay pale.

2. Sear the steak

   Pat the steak dry and season with the rest of the salt and the pepper. Heat the rest of the oil in the pan over high heat. Sear for 3–4 minutes per side, with the crushed garlic alongside, until browned and the middle reads 63°C (145°F) for medium. Lift onto a board and rest for 5 minutes.

   Rest the steak before slicing. If you cut straight away, the juices run onto the board.

3. Slice and plate

   Slice the steak thinly against the grain. Pile the arugula on a plate, lay the steak and potatoes on top, drizzle with the balsamic vinegar and shave the Parmesan over with a peeler.

   Slice across the lines in the meat, not along them. It makes each bite far more tender.

Swaps

• Sirloin steak → Flank steakCheaper and beefier. Slice it very thin.
• Parmesan → PecorinoSharper, so you can use a little less.