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A simple recipe for beef tagliata with tomatoes and olives, packed with flavour.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Mains
Cuisine: Italian
Servings: 1
Author: Karon Grieve


  • 10 cherry tomatoes
  • 10 black olives stoned
  • 1 clove garlic minced
  • 1 tsp of mixed dried oregano thyme, rosemary and basil
  • olive oil
  • 1 sirloin steak
  • Dressing
  • 1/2 tsp Dijon mustard
  • 1 tbsp chopped fresh mint and basil
  • 1 tbsp balsamic vinegar
  • Finishings
  • Rocket or spinach leaves
  • parmesan
  • salt & pepper


  • Preheat oven to 190C/375F/Gas5
  • Place the tomatoes, olives, garlic, mixed herbs and a good glug of olive oil in a small roasting tin and roast for 15 mins then remove from oven and keep warm
  • Oil the steak on both sides and fry in a hot grill pan for 2 minutes on each side
  • Shake up the dressing ingredients in a jar
  • Slice the steak into diagonal slices
  • Place a base of either rocket or spinach on your plate
  • Add the sliced steak on top and season to taste
  • Drizzle with the dressing and a grating of parmesan cheese
  • Serve with the roasted tomatoes and olives on the side