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Sirloin of Beef "Tagliata" with Rocket & Rosemary Potatoes


  • 2x oz Aberdeen Angus sirloin steaks
  • 200g Rocket leaves
  • 6 Jersey royal potatoes
  • 6 Cherry tomatoes
  • Fresh rosemary
  • Olive oil & extra virgin olive oil
  • Black pepper and crushed sea salt


  1. From fridge allow steak to get up to room temperature.
  2. Heat up a chargrill pan, cook steaks for 3-4 minutes each side, take out and rest steaks for 10 minutes.
  3. Boil potatoes in salted water for 10 minutes, drain and allow to cool slightly, then slice lengthways into quarters.
  4. In frying pan with olive oil add potatoes and rosemary and fry lightly until potatoes are golden, then add tomatoes and 100g of rocket, cook for 2-3 minutes.
  5. Place potatoes, tomato and rocket mix in centre of plate.
  6. Carve the steaks in 6/7 slices and arrange around the mix.
  7. Place remaining rocket on top of each dish.
  8. Drizzle some extra virgin olive oil, a grind of pepper and sea salt to serve.

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