600 gmchat potatoes, halved100 mlextra-virgin olive oil1small Spanish onion, thinly sliced1 clovegarlic, finely chopped80 ml (1/3 cup) red wine vinegar1¼ tbsp lemon juice2 bunchesasparagus, trimmed and halved2 headsradicchio, leaves separated and coarsely torn1 bunchrocket, coarsely torn¾ cup (loosely packed) flat-leaf parsley600 gmbeef sirloin, cut into thick strips75 gmplain flour, seasoned with sea salt and freshly ground pepper
Cook potatoes in boiling salted water for 20 minutes or until soft, then drain and set aside. Heat 2 tbsp olive oil in a frying pan over medium heat, add onion and garlic and cook for 5 minutes or until soft. Add 1 tbsp vinegar and all of the lemon juice, stir to combine, add potatoes and cook, stirring occasionally to break up potatoes slightly, for 5 minutes or until warmed through. Season to taste, remove from heat and set aside to cool to room temperature.
Cook asparagus in boiling salted water for 2 minutes or until tender, drain, refresh
in iced water and drain again. Place in a bowl with radicchio, rocket and parsley leaves.
Toss beef in flour, shaking off excess. Heat 2 tbsp olive oil in a large frying pan
over medium-high heat, add beef and cook, stirring occasionally, for 2-3 minutes or until browned all over. Add 1½ tbsp vinegar, stir to coat beef and season to taste. Transfer beef and pan juices to radicchio mixture, drizzle salad with remaining olive oil and vinegar, season to taste and toss to combine.
To serve, divide potato among plates, top with beef salad and serve immediately.