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Sliced steak with cherry tomatoes, rocket and aromatic sauteed potatoes


  • 1 sirloin steak (approx 250g)

  • 5 cherry tomatoes (washed and cut in half)

  • 50g rocket leaves

  • 10 pieces of freshly shaved Parmesan cheese

  • 1/3 pack of microwavable potatoes

  • 1 tbsp rosemary, chopped

  • 3 tablespoon of extra virgin olive oil

  • I clove garlic, crushed

  • Salt and pepper to taste


  • 1.

    Rub the steak with 1 tablespoon of oil and make little cuts along the length of the fat to stop the meat shrinking and curving as it cooks.

  • 2.

    Cook on a hot griddle pan for 2 minutes on each side for a medium cooked steak. Add an extra 2 minutes on each side if you prefer your steak well done.

  • 3.

    Once the steak is ready, season with salt and pepper and place on a chopping board to rest for 1 minute.

  • 4.

    In the meantime, cook the potatoes, following the instructions on the packet.

  • 5.

    Take out the potatoes and cut them all into half. Heat some oil in a frying pan then add the garlic and rosemary before adding the potatoes. Fry until golden brown all over.

  • 6.

    Place the rocket leaves and the tomatoes in a large bowl, pour over the remaining oil, season with salt and pepper and with your fingertips mix well. Arrange the rocket leaves on a serving plate.

  • 7.

    With the help of a sharp knife, cut the steak into 2cm slices and lay on the rocket salad.

  • 8.

    Drizzle over the balsamic vinegar and scatter with the Parmesan shavings.

  • 9.

    Serve immediately with a cold beer.

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