Grilled Sirloin with Wild Rocket and Rosemary Potatoes

My wonderful hubby took me away to Philadelphia this past weekend and it was an eating-fest. We dined at lots of wonderful places, then on Sunday spent the day watching football and eating bar food....always fun at the time, but regrettable after the fact. So, I figured I better make something light for dinner tonight to compensate for a weekend of overindulgence.

The first book I turned to was Bill Granger's Bills Food. I love Bill's food because its so light and simple. No fussy ingredients, just simple and tasty. I chose to make this semi-salad as I am not usually one to eat salads in winter. But this one still evokes the heartiness of meat and potatoes, but is still light like a salad. It was the perfect remedy for my expanding holiday waistline!!

Grilled Sirloin with Wild Rocket and Rosemary Potatoes
(Serves 4)

4 sirloin steaks
2 tbs olive oil
sea salt
freshly ground black pepper
4 large handfuls of wild rocket (arugula)
1/4 cup lemon juice
2 tbs olive oil
rosemary potatoes

rosemary potatoes
1kg potatoes, cut into 2cm dice
3 tbs olive oil
2 tbs chopped fresh rosemary
sea salt
freshly ground black pepper

1. Remove steaks from the fridge and allow them to come to room temperature. Brush with olive oil and season liberally with salt and pepper. heat a large frying pan over high heat for 2 minutes. Sear steaks for 2 minutes on each side, by which time they will be done if you like rare steak. Cook for a minute or two more if you like it medium or medium well.

2. Remove the steaks from the pan and allow to rest for 5 minutes in a warm place. While the steaks are resting, put the arugula, lemon juice, olive oil and a little salt in a bowl and toss to combine. Divide the rocket among four serving plates. Put the steaks on a chopping board and cut each into slices, then place on top of the arugula, pouring any escaped juices over them. Add rosemary potatoes to the plate.

3. To make potatoes, preheat oven to 400F. Place the potatoes, olive oil and rosemary in a bowl and toss. Place potatoes in a single layer on a baking tray and bake for 1 hour or until crispy. Transfer to a serving plate and season with salt and pepper.