Steak tagliata
This classic Italian dish makes summery work of sirloin steak. Thinly slice it and serve on top of tomatoes three ways, with plenty of olive oil and balsamic vinegar.
Ingredients
- 2 tbsp olive oil
- 250g/9oz sirloin steak
- 2 garlic cloves, smashed
- 1 fresh rosemary sprig
- 200g/7oz heritage tomatoes, chopped into chunks
- 30g/1oz fresh basil
- 2 tbsp balsamic vinegar
- 2 tbsp red wine vinegar
- 2 vines cherry tomatoes, roasted in a hot oven until blistered
- 12 sun-dried tomatoes in oil, roughly sliced
- handful rocket leaves
- salt and freshly ground black pepper
Method
Season the steak on both sides with salt and black pepper, then heat the oil in a frying pan over a high heat and pan-fry for 2–3 minutes until rare. Remove from the heat. Add 1 smashed garlic clove and the rosemary sprig to the pan, to soak up the juices.
Put the tomato chunks into a large bowl with the basil stalks (reserve the leaves for later), remaining garlic, both vinegars and some salt. Leave for 10 minutes to extract the juices, then add olive oil to taste.
Stir the reserved basil leaves through the raw tomato mix. Add the roasted cherry tomatoes and the sun-dried tomatoes. Scatter over a platter. Top with rocket leaves.
Thinly slice the steak and place on top of the tomatoes. Pour over any meat juices before serving.