Steak tagliata
Serves: 6
Prep time: 20 minsTotal time: 
Recipe photograph by Kris Kirkham
Steak tagliata
I’ll never forget the first time I had tagliata in Italy. Our Italian was dodgy so we weren’t entirely sure what we had ordered. Then platters of slivered steak arrived with a flourish. This is the recipe for it.
Serves: 6
Prep time: 20 minsTotal time: 
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Nutritional information (serving)
Calories
465Kcal
Fat
33gr
Saturates
9gr
Carbs
3gr
Sugars
2gr
Fibre
0gr
Protein
39gr
Salt
1.9gr
Natasha Sideris
Natasha is the founder of Tashas Group, a global hospitality company that includes restaurants and cookbooks. Natasha calls South Africa home, but has restaurants across the globe including Dubai and London.
See more of Natasha Sideris’s recipes
Natasha Sideris
Natasha is the founder of Tashas Group, a global hospitality company that includes restaurants and cookbooks. Natasha calls South Africa home, but has restaurants across the globe including Dubai and London.
See more of Natasha Sideris’s recipes
Ingredients
- 900g-1kg of thick-cut fillet steaks (3 or 4 steaks, depending on size)
- 2 tsp olive oil
- crusty bread or chips, to serve
- handful of rocket
- 40g parmesan shavings
For the sauce
- 1 medium red chilli
- 15g root ginger
- 2 small garlic cloves
- 60ml dark soy sauce
- 100ml extra-virgin olive oil
- 8 sundried tomatoes, finely chopped
- 20g pine nuts, toasted
Step by step
- Remove the steaks from the fridge at least 30 minutes before cooking, to come to room temperature.
- To make the sauce, deseed and thinly slice the chilli. Peel the ginger and cut it into very thin matchsticks and mince the garlic. Stir all of the remaining sauce ingredients together with the chilli, ginger and garlic in a bowl and season with freshly ground black pepper. Set aside for the flavours to develop (this can be made a few hours ahead).
- Preheat a griddle pan (or the barbecue). Rub the meat with the olive oil, season lightly and cook until medium rare (the timing will vary a lot depending on the thickness of the steaks, but thick steaks are likely to take around 10 minutes, turning every few minutes). Remove the steaks to a warmed plate and leave to rest for 2-3 minutes before cutting across the grain to create thin slices. Arrange on a large serving plate.
- Add the steak resting juices to the sauce, then spoon some of this over the warm fillet slices to dress them. Garnish with rocket and the parmesan shavings then serve immediately, with the rest of the sauce available to add as needed. Serve with crusty bread or chips.
