Balsamic Beef Tagliata & Rocket

• Beef Sirloin(400 g)
• Arugula(80 g)
• Cherry Tomatoes(200 g)
• Parmesan(30 g)
• Olive oil(2 tbsp)
• Balsamic Glaze(2 tbsp)
• Dijon Mustard(1 tsp)
• Garlic(1 clove)
• Lemon(1)
• Salt(1 tsp)
• Black pepper(1 tsp)

Method

1. 1

   Pat the {Beef steak} dry and season both sides with {Salt} and {Black pepper}. Halve the {Cherry Tomatoes}, finely grate the {Parmesan}, mince the {Garlic}, and cut the {Lemon} into wedges.

   ~12 min

2. 2

   Heat 1 tbsp of {Olive oil} in a large frying pan over high heat. Add the {Beef steak} and cook for 2–3 minutes per side for medium-rare, or until it reaches 54°C internally.

   ~6 min

3. 3

   Transfer the steak to a board to rest for 5 minutes. Lower the heat to medium, then add the minced {Garlic}, {Balsamic vinegar}, {Dijon Mustard}, and the remaining 1 tbsp of {Olive oil} to the pan. Stir for 1 minute until glossy.

   ~5 min

4. 4

   Toss the {Rocket} and {Cherry Tomatoes} with a squeeze from half the {Lemon}. Pile onto plates and scatter over half the {Parmesan}.

   ~2 min

5. 5

   Slice the rested {Beef steak} against the grain and lay it over the rocket. Spoon over the warm balsamic dressing, finish with the remaining {Parmesan}, and serve with the remaining {Lemon} wedges.

   ~3 min