© J Sainsbury plc 2020
Photo: Jonathan Gregson
Steak tagliata with yellow tomatoes, oregano and mustard
This is traditionally made with sirloin or fillet in Tuscany, but ribeye works just as well
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Ready in 45 minutes
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Cooking time 35 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 400g tomatoes, cores removed
- 3 tbsp olive oil
- 2 garlic cloves, finely chopped
- 3 tsp chopped oregano leaves
- 1 tsp chilli flakes
- 25g demerara sugar
- 3 tbsp Dijon mustard
- 75ml white wine vinegar
For the steaks
- 2 rib-eye steaks
- 1 tbsp olive oil
- 1 sprig of rosemary, leaves picked and finely chopped
To serve
- 50g rocket leaves
- 4 tsp extra-virgin olive oil for drizzling
- 2 tbsp shaved parmesan
Method
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1
Slice the tomatoes 1cm thick. Gently heat the olive oil in a large frying pan and remove from the heat. Add the garlic and allow to warm through. Return the pan to the heat and add the tomatoes. Season and cook over a low heat for 10 minutes. Add the oregano, chilli, demerara, mustard and white wine vinegar and simmer for a further 10-15 minutes, or until the tomatoes have softened but still hold their shape.
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2
Drizzle the steaks with olive oil. Mix the rosemary with some seasoning and rub over the meat. Preheat a griddle pan and briskly sear the steaks on either side for 2-3 minutes for medium-rare. Set aside to rest for 5 minutes before slicing.
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3
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.
