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Italian beef tagliata with tomatoes and olives
A simple recipe for beef tagliata with tomatoes and olives, packed with flavour.
Ingredients
- 10 cherry tomatoes
- 10 black olives stoned
- 1 clove garlic minced
- 1 tsp dried oregano with thyme, rosemary and basil
- olive oil
- 1 sirloin steak
- Dressing
- 1/2 tsp Dijon mustard
- 1 tbsp mint mint and basil
- 1 tbsp balsamic vinegar
Finishings
- 1/2 cup Rocket rocket leaves or spinach
- 1/2 tsp parmesan
- salt and pepper
Instructions
- 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
Nutrition
Calories: 427kcalCarbohydrates: 15gProtein: 53gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 138mgSodium: 815mgPotassium: 1285mgFiber: 4gSugar: 7gVitamin A: 1478IUVitamin C: 43mgCalcium: 180mgIron: 6mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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