Beef tagliata with potato, rocket and parmesan salad

Method

1. Fill a large pan with salted boiling water, then boil the potatoes for 15-20 minutes until tender. Drain, set aside.
2. Brush the steaks with a little olive oil and season generously with salt and cracked black pepper. Heat a frying pan over a high heat until smoking hot, then fry the steaks for 2-3 minutes on each side for medium-rare to medium (or until done to your liking). Rest on a chopping board.
3. Halve the potatoes, then arrange with the salad and tomatoes on a large platter. Whisk all the dressing ingredients together in a small bowl with a pinch of salt and pepper until well combined, then drizzle it over the salad. Thinly slice the steaks, then drape over the salad. Scatter with parmesan shavings and serve straightaway.