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BBQ Steak Tagliata With Crispy Potatoes

Name: BBQ Steak Tagliata With Crispy Potatoes
Yield: 4
Ingredients: 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

For best results, use lean sirloin and remove any visible fat before cooking them on a BBQ or griddled pan.

Preparation Time	10mins
Cooking Time	45mins
Level	Easy
Serves	4
Bites	0.5 Bites

Ingredients

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

Method

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.