A play on the classic vitello tonnato, this beef tagliata with tonnato sauce keeps many of the same ideas from the original. However, instead of poaching a piece of veal, I’ve chosen beef in the form of sirloin steaks, which are more readily available. The tonnato sauce – salty, briny and fresh – is a quick concoction that really works here, drizzled over the steak nestled among peppery rocket leaves and parmigiano reggiano.

This is an extract from Good Cooking Every Day, by Julia Busuttil Nishimura (Plum; RRP $45), out now.