BBQ Steak Tagliata With Crispy Potatoes
For best results, use lean sirloin and remove any visible fat before cooking them on a BBQ or griddled pan.
- 800g New potatoes, cut into chunks
- 2 Garlic cloves, crushed
- Leaves stripped from 3 rosemary sprigs
- 4 Lean sirloin steaks, all visible fat removed
- Spray oil
- 200g Rocket
- 400g Cherry tomatoes
- 3 tbsp Low-fat dressing (less than 20 kcals per tbsp)
- Juice of 1/2 lemon
- 1 tbsp Balsamic vinegar
- 30g Parmesan cheese, shaved
- Salt and freshly ground black pepper
Preheat the oven to 190°C. Spray oil on the new potatoes in a roasting pan with the garlic and rosemary. Season with salt and pepper. Roast in the oven for 30-40 minutes until cooked, crisp and golden brown. Lightly spray the steaks with oil and season them with salt and pepper. Over a high heat on BBQ and place on a chopping board.
Leave to rest. Put the rocket and tomatoes in a bowl. Whisk the dressing with the lemon juice and balsamic vinegar and gently toss with the salad. Divide between 4 serving plates.
Cut the warm steaks into thin slices and lay them over the salad. Sprinkle the Parmesan over the top and serve with the crispy new potatoes.
TIP: This looks really pretty if you use multicoloured tomatoes.