Steak Tagliata with roasted vine tomatoes

Serves 4

4 strings of cherry tomatoes on the vine (each with about 8 tomatoes)

8 tablespoons extra virgin olive oil

4 x 225-250g rump or sirloin steaks

1 teaspoon Dijon mustard

4 teaspoons balsamic vinegar

175g rocket leaves

75g piece Parmesan cheese, freshly shaved using a potato peeler

1. Preheat the oven to 180C/fan160C/gas 4. Put the cherry tomatoes into a small roasting tin, drizzle with 3 tablespoons of the olive oil and season. Roast for 12-15 minutes until just tender.
2. Meanwhile, brush the steaks on both sides with 1 tablespoon of olive oil and season well with salt and pepper. To make the dressing, whisk the mustard and balsamic vinegar together in a small bowl and then whisk in the remaining olive oil and some seasoning to taste.
3. 4-6 minutes before the tomatoes are ready, heat a heavy based ridged griddle or frying pan over a high heat until smoking. Add the steaks and cook for 2 minutes on each side for rare, 3 minutes on each side for medium, or until cooked to your liking. Lift onto a chopping board and leave to rest briefly.
4. Spread the rocket leaves over the centre of each plate. Cut each steak, slightly on the diagonal into slices and lift on top of the rocket, trying to keep them still in the shape of the steak. Sprinkle over the balsamic dressing and then scatter with the Parmesan cheese shavings. Serve straight away with the roasted vine tomatoes.

Recipe by Debbie Major