Prep: 5 min
Cook: 15 min
Serves 4

Tagliata means cut or sliced, so the rib-eye steak is first seared and sizzled, then sliced and strewn with oven-roasted cherry tomatoes.

20 cherry tomatoes
Half tsp sea salt
Half tsp black pepper
1tbsp rosemary needles, chopped
3 x 200g rib-eye steaks, about 2cm thick
Olive oil
100g rocket leaves, lightly dressed

METHOD

If you are making the crash-hot potatoes, add the tomatoes to the oven for the last 15 minutes of cooking.

For the beef, mix the sea salt, pepper and rosemary together on a plate.

Brush the steaks with olive oil and press into the seasoning on both sides.

In a hot pan, briskly sear the steaks on one side until well browned, then turn once and cook briefly for a medium rare result. Rest for 5 min, then thickly slice and strew over a large warmed platter. Scatter with rocket leaves and tomatoes and serve with a bowl of crash-hot Jersey Royals.

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