I had a version of this beef tagliata recipe at a friend’s birthday lunch recently and fell head-over-heels in love with it. The recipe she used was from the Tasha’s Cookbook (a very popular chain of restaurants in South Africa and the Middle East). Her recipe used sundried tomatoes and soy sauce which is just perfect with the meaty steak. The umami-richness brought to the party by both the soy and tomatoes is just fantastic. I adapted the recipe a little but the end result is equally delicious and has become my go-to dish to make when we’re entertaining.
Ingredients needed
Beef Steak. Fillet, Sirloin or Rump can all be used. Extra virgin Olive oil. Fresh garlic cloves. Soy sauce. Sundried tomatoes. I use sundried tomatoes in oil or marinade. Fresh rosemary sprigs. Lemon juice. Balsamic vinegar can also be used. Salt and pepper. Parmesan shavings. (optional) Fresh rocket/arugula.
How to make Steak Tagliata (summary)
Can I make this ahead?
Absolutely. The steak can be cooked the day ahead and sliced before serving. The assembled dish can be covered and refrigerated for up to 6 hours. Top with rocket/arugula just before serving. Leftovers will last for up to 2 days if kept in a sealed container in the fridge.
What to serve with Tagliata
Steak recipes
