Steak Tagliata with Roast Tomatoes

Preheat the oven to 180C. Pop the tomatoes into a roasting tin (on the vine) and drizzle with 3 tbsp of oil. Season, then roast for 15 mins. Meanwhile, brush the steaks with 1 tbsp of oil and season. Heat a griddle until screaming hot, then cook the steaks for 2 mins on each side. Remove to a board to rest.
Whisk together the mustard and vinegar, then whisk in the rest of the oil. Season well. Spread the rocket leaves over four plates, slice the steaks diagonally and rest on top of the rocket. Sprinkle with your balsamic dressing, scatter with shaved parmesan and serve with the roast tomatoes.

20 mins

4 serving

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