No.35 Steak Tagliata

It’s date night and you want a simple to make dish but one that is going to impress – here is your answer! This is full of flavour being rich and sharp from the vinegar dressing. Also braising steak works well here with the vinegar tenderising the meat.


Time: 40 minutes               Serves: 2 

1 moderate sized rump or braising steak

10 Cherry tomatoes

2 handfuls of rocket

30g of parmesan grated

50ml of red wine vinegar

Teaspoon of chilli flakes

Olive oil

Salt and pepper


  1. Half your cherry tomatoes and place bottom side down on a baking tray. Roast in the oven at 120 degrees Celsius for an hour to gently concentrate their flavour. Alternatively, use sun dried tomatoes.
  2. In a bowl add the red wine vinegar, red chilli and a dash of olive oil. Then leave this to the side.
  3. Salt and pepper your steak and add to a pan with rapeseed oil that is very hot. Cook your steak for as long as you like, I prefer medium when cooking rump.
  4. Once the steak is cooked add to the red wine vinegar mixture and soak for 1 minute each side. Remove and thinly slice.
  5. Place your rocket leaves on a large round plate. Add the “sun-dried” tomatoes and the steak. Sprinkle over the parmesan and drizzle with some of the red wine vinger.






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