Beef Sirloin with Ricotta Salata and Roasted Red Pepper Tapenade

Steps

1. Cook potatoes Preheat BBQ grill or hot plate to high (if using). Preheat oven to 220°C. Dice potatoes 2cm, then toss on a lined oven tray with potato spice and a drizzle of olive oil. Season and roast in oven for about 25 minutes, until golden and tender.
2. Prep salad Dice tomato 1cm and peel cucumber into ribbons. Add to a medium bowl with basil and rocket. Just before serving, toss with roasted red pepper tapenade, cooked potatoes, a drizzle of olive oil and season.
3. Cook beef Pat beef dry and season. When potatoes have about 8 minutes cook time remaining, heat a small drizzle of oil in a medium fry-pan on high heat. Cook beef for about 3 minutes each side for medium, or until cooked to your liking. Alternatively, cook beef on BBQ. Rest, covered, for a few minutes. Slice beef thinly.
4. Serve salad topped with beef and crumble over ricotta salata.