Dinner

Beef Tagliata with Rocket and Parmesan

Name: Beef Tagliata with Rocket and Parmesan
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 150 g Sirloin steak, fat trimmed; 60 g Rocket; 120 g Cherry tomatoes; 12 g Parmesan; 6 g Olive oil; 1 1/2 tsp (8 g) Balsamic vinegar; A squeeze Lemon juice; A sprig Fresh rosemary; Flaky, to finish Salt

Sliced sirloin laid over rocket and tomatoes with shaved parmesan, lemon and oil. 40 g of protein for 348 kcal.

Calories: 348kcal
Protein: 40g
Fat: 18g
Carbs: 6g

Per serving, makes 1. 15 minutes of work. Published 8 September 2026.

Allergens

Milk
Sulphites

Nearly every bottle of balsamic lists sulphites.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Beef Tagliata with Rocket and Parmesan, plated and ready to serve. — The finished recipe. Beef Tagliata with Rocket and Parmesan

Ingredients 1 to 6 for beef tagliata with rocket and parmesan arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 9 for beef tagliata with rocket and parmesan arranged separately on a dark worktop. — Ingredients 7 to 9. A squeeze Lemon juice. A sprig Fresh rosemary. Flaky, to finish Salt

Beef Tagliata with Rocket and Parmesan, preparation step 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. — Step 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.

Beef Tagliata with Rocket and Parmesan, preparation step 2: Spread the rocket and halved tomatoes over a large plate. — Step 2. Spread the rocket and halved tomatoes over a large plate.

The finished beef tagliata with rocket and parmesan. — Step 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.

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Ingredients

Sirloin steak, fat trimmed150 g
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.
Rocket60 g
Cherry tomatoes120 g
Parmesan12 g
Shaved with a peeler so it goes further.
Olive oil6 g
Balsamic vinegar1 1/2 tsp (8 g)
Lemon juiceA squeeze
Fresh rosemaryA sprig
SaltFlaky, to finish

Method

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.
Spread the rocket and halved tomatoes over a large plate.
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.

Worth knowing

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.

Other dinner recipes that share ingredients with this one, or every dinner between 300 and 450 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.