Step 1

Preheat oven to 220°C. Line a large baking tray with non-stick baking paper. Combine the potato and 1 tablespoon of oil in a bowl. Season with salt and pepper. Place the potato, in a single layer, on the lined tray. Bake for 20 minutes or until the potato is golden and starts to crisp.

Step 2

Meanwhile, preheat a chargrill or barbecue flat plate on high. Lightly brush both sides of the beef with a little of the remaining oil and season with salt and pepper. Cook for 3-4 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate and cover loosely with foil. Set aside for 5 minutes to rest. Thinly slice the beef across the grain.

Step 3

Place the vinegar and remaining oil in a small jug and whisk until well combinedTaste. and season with salt and pepper. Place the potato, rocket, treviso, onion, tomatoes and half the dressing in a large bowl, and toss to combine. Divide the potato mixture among serving bowls. Top with the beef and the crumbled goats cheese. Drizzle over the remaining dressing to serve.