Tagliata with Balsamic Tomato & Parmesan

Ingredients

• 600 gsirloin steak — preferably 2 thick steaks
• 1 tbspolive oil
• ½ tspfine sea salt
• ½ tspfreshly ground black pepper
• 300 gcherry tomatoes
• 2 clovesgarlic
• 2 tbspbalsamic vinegar
• 1 tsphoney
• 1 sprigfresh rosemary
• 1 tbspolive oil
• 75 grocket
• 60 gParmesan cheese
• 1lemon
• 2 tbspextra virgin olive oil

Method

1. 1

   Remove the sirloin steak from the refrigerator about 15 minutes before cooking. Pat the meat dry and season both sides with salt and pepper.

2. 2

   Halve the cherry tomatoes. Finely chop the garlic and strip the needles from the rosemary sprig.

3. 3

   Heat 1 tbsp of olive oil in a large frying pan. Place the tomatoes cut-side down in the pan and cook for about 3 minutes without constantly moving them.

4. 4

   Add garlic and rosemary and cook for about 30 seconds.

5. 5

   Add balsamic vinegar and honey. Stir gently and let it reduce for another 1–2 minutes until the tomatoes are glossy and the balsamic is slightly syrupy. Scoop everything out of the pan and set aside.

6. 6

   Heat the same pan until very hot. Brush the sirloin steaks with 1 tbsp of olive oil and cook them, depending on thickness, for about 2–3 minutes per side for medium-rare.

7. 7

   Remove the meat from the pan and let it rest for 5 minutes.

8. 8

   Add 1 tbsp of the extra virgin olive oil and about 1 tbsp of lemon juice to the balsamic-tomato mixture. Stir briefly.

9. 9

   Loosely spread the rocket over a large serving platter.

10. 10

    Slice the sirloin steak thinly against the grain and loosely arrange the meat over and among the rocket.

11. 11

    Distribute the warm balsamic tomatoes and a small amount of the liquid from the pan over the meat.

12. 12

    Shave the Parmesan cheese into coarse flakes over the tagliata.

13. 13

    Drizzle the remaining 1 tbsp of extra virgin olive oil over it and, if desired, finish with a few drops of extra lemon juice.