Steak Tagliata & Rosemary Wedges

Place the potato, rosemary and the remaining whole garlic cloves on the oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange the potatoes in a single layer, then bake for 25-30 minutes, or until tender. In the last 5 minutes of cooking, remove the roasted garlic cloves and set aside (you will use these in step 5!). Add the crushed garlic and toss through the potatoes. Bake for a further 5 minutes, or until fragrant.

While the wedges are baking, cut the Roma tomato into 1 cm chunks. In a large bowl, combine the mixed salad leaves and Roma tomato.

Heat a drizzle of olive oil in a large frying pan over a high heat. Season the steaks with salt and pepper on both sides. Once hot, add the 1/2 the steaks and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. TIP: This will give you a medium steak but cook for a little less if you like it rare, or a little longer for well done. Transfer to a plate and set aside to rest. Repeat with the remaining steaks.

While the steak is resting, squeeze the roasted garlic flesh into a small bowl. TIP: Lay the roasted garlic on the chopping board and press down with the flat side of a knife to squish out the flesh. Using a fork, mash the garlic into a paste. Add the vinegar, 3 tbs olive oil and any resting juices from the steak to the roasted garlic. Season with salt and pepper and mix well. Add 1/2 the dressing to the salad leaves and toss to combine.