Beef Tagliata with Rocket and Parmesan
Makes 1 serving

INGREDIENTS
150 g Sirloin steak, fat trimmed (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
60 g Rocket
120 g Cherry tomatoes
12 g Parmesan (Shaved with a peeler so it goes further.)
6 g Olive oil
1 1/2 tsp (8 g) Balsamic vinegar
A squeeze Lemon juice
A sprig Fresh rosemary
Flaky, to finish Salt

METHOD
1. Rub the steak with a little of the oil and the chopped rosemary. Sear in a very hot pan for three minutes a side, then rest it for five.
2. Spread the rocket and halved tomatoes over a large plate.
3. Slice the steak thinly across the grain and lay it over the leaves. Pour over the resting juices, the rest of the oil, the balsamic and lemon, then scatter the parmesan and flaky salt.

Contains milk and sulphites.
Nearly every bottle of balsamic lists sulphites.

RECIPE NOTES
There is no starch on this plate, so it comes in at 348 kcal with 6 g of carbohydrate. A slice of sourdough alongside adds 120.
The steak is warm and the leaves are cold. Serve it the moment it is sliced, before the rocket wilts.

Full recipe: https://www.getfuel8.com/recipes/beef-tagliata-rocket-parmesan
