A solo steak is one of life’s simple pleasures, and nothing highlights that better than steak tagliata. This classic Italian dish combines perfectly cooked steak with fresh, vibrant ingredients. Thinly sliced after grilling or searing, the steak is served over a bed of peppery arugula or mixed greens, often topped with shavings of parmesan and a drizzle of olive oil and balsamic vinegar. The steak tagliata offers a delightful mix of textures and flavors — the tender steak contrasts with the crisp salad, while the sharp parmesan and tangy vinegar cut through the richness of the meat. It’s quick to make, taking only minutes to sear a good-quality steak to your liking, and it's a great option for a simple yet sophisticated meal. Perfect for a mid-week treat or a special weekend dinner, steak tagliata is a wonderful way to elevate your dining experience while keeping things easy and fresh.
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Serves
1
Sirloin Steak
Sourdough
Vine Tomato
Balsamic Vinegar
Garlic
Rocket
Parsley
Parmesan
Lemon
Olive Oil
Salt
Black Pepper
Serves
1
Sirloin Steak
Sourdough
Vine Tomato
Balsamic Vinegar
Garlic
Rocket
Parsley
Parmesan
Lemon
Olive Oil
Salt
Black Pepper
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Step 1.
Pull the steak out of the fridge and allow it to come to room temperature. Season generously with salt and let sit for 10 mins. Meanwhile, preheat a frying pan over a high heat, rub the bread with olive oil and toast in the hot pan. Remove from the pan and rub with a halved garlic clove, set aside.
Step 2.
Bring the frying pan back to smoking point over a high heat, add a shot of oil and carefully lay the steak in. Cook for 2-3 mins on each side until medium-rare, remove from the pan and pop onto the toasted bread to rest. The bread will soak up all the delicious resting juices. Chuck the tomatoes into the pan with a shot more oil and cook for 3-4 mins until blistered and bursting. Finely slice the remaining garlic clove and add to the pan for the last minute or so.
Step 3.
Remove the pan from the heat and add the balsamic vinegar and a splash of water to deglaze. Keep warm while you whip up the salad.
Step 4.
Tip the rocket into a bowl with the parsley leaves. Shave in the parmesan cheese and dress with a drizzle of olive oil, salt, pepper and lemon juice. Toss together.
Step 5.
Carve the steak into thin slices and transfer to a plate. Tip over the tomatoes, balsamic glaze and sizzled garlic. Serve the tagliata salad on the side of the steak with the toasted beefy bread for mopping.
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Notes (1)
C
Calum P.
a month ago
The finished product looks nothing like the image with instructions and volumes of ingredients specified. Regardless the meal was delicious, I would definitely make it again.
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