Steak tagliata with yellow tomatoes, oregano and mustard
Serves: 4
Prep time: 10 minsTotal time: 
Recipe photograph by Jonathan Gregson
Steak tagliata with yellow tomatoes, oregano and mustard
Recipe by Maria Elia
Serves: 4
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
317Kcal
Fat
16gr
Saturates
3gr
Carbs
10gr
Sugars
10gr
Fibre
2gr
Protein
32gr
Salt
0.4gr
Maria Elia
Inspired to follow in the steps of her Greek Cypriot restaurateur father, Maria has worked at restaurants around the world and is now a globetrotting food consultant and cookbook author
See more of Maria Elia’s recipes
Maria Elia
Inspired to follow in the steps of her Greek Cypriot restaurateur father, Maria has worked at restaurants around the world and is now a globetrotting food consultant and cookbook author
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
- 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.
- To prepare the steaks, drizzle them with olive oil and mix together some salt, pepper, and the rosemary and rub over the meat.
- 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.
- 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
