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Steak tagliata with yellow tomatoes, oregano and mustard


Serves: 4
timePrep time: 10 mins
timeTotal time:
Steak tagliata with yellow tomatoes, oregano and mustard
Recipe photograph by Jonathan Gregson

Steak tagliata with yellow tomatoes, oregano and mustard


Serves: 4
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
317Kcal
Fat
16gr
Saturates
3gr
Carbs
10gr
Sugars
10gr
Fibre
2gr
Protein
32gr
Salt
0.4gr

Maria Elia

Maria Elia

Chef and food writer Maria Elia grew up in her parents’ restaurant kitchen, watching her Greek-Cypriot father cook. Her recipes are full of Mediterranean flavours with heart and soul - as is her new cookbook, Smashing Plates.
See more of Maria Elia’s recipes
Maria Elia

Maria Elia

Chef and food writer Maria Elia grew up in her parents’ restaurant kitchen, watching her Greek-Cypriot father cook. Her recipes are full of Mediterranean flavours with heart and soul - as is her new cookbook, Smashing Plates.
See more of Maria Elia’s recipes

Ingredients

  • 400g tomatoes, cores removed
  • 3 tbsp olive oil
  • 2 garlic cloves, finely chopped
  • sea salt
  • 3 tsp chopped oregano leaves
  • pinch of chilli flakes
  • 25-40g demerara sugar, to taste
  • 3 tbsp Savora mustard (if unavailable, use 1½ tsp Dijon mustard)
  • 75ml white wine vinegar
For the steaks:
  • 2 rib-eye steaks (about 275g each, 2cm thick)
  • 1 tbsp olive oil
  • 1 sprig of rosemary, leaves picked and finely chopped
To serve:
  • 2 large handfuls of rocket leaves
  • extra-virgin olive oil, for drizzling
  • shaved parmesan

Step by step

  1. To prepare the tomatoes, slice them 1cm thick. Gently heat the olive oil in a large frying pan, remove from the heat. Add the garlic and allow to warm through. Return the pan to the heat and add the tomatoes. Season with sea salt and cook over a low heat for 10 minutes. Add the remaining ingredients and simmer for a further 10-15 minutes, or until the tomatoes have softened but still hold their shape. They should be sweet, but slightly sour. You may need to do this in batches, depending on how large your frying pan is.
  2. To prepare the steaks, drizzle them with olive oil and mix together some salt, pepper, and the rosemary and rub over the meat.
  3. Preheat a griddle pan and briskly sear the steaks on either side for 2-3 minutes for a medium-rare result. Set aside to rest for 5 minutes before slicing.
  4. To serve, place the tomatoes on a slate. Toss the rocket with the olive oil and place on top of the tomatoes. Slice the steak diagonally into 2cm pieces and loosely arrange over the rocket. Top with shavings of parmesan and a drizzle of extra-virgin olive oil. Serve immediately.
Chef quote
This dish brings back fond memories of my time spent working in Tuscany. Tagliata literally means 'to slice'. In Tuscany they usually make this with sirloin or fillet; personally I think rib eye works just as well

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