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Steak tagliata with roasted vine tomatoes

Name: Steak tagliata with roasted vine tomatoes
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 4 strings of cherry tomatoes on the vine (each with about 8 tomatoes); 8 tbsp extra-virgin olive oil; 4 x 225-250g sirloin steaks; 1 tsp Dijon mustard; 4 tsp balsamic vinegar; 175g rocket; 75g Grana Padano, cut into thin shavings

Published: 31 Aug 06
Updated: 18 Mar 24

Known as tagliata in Italy – try something different with this quick and easy sirloin steak dish with roasted vine tomatoes.

Easy
September 2006

Test kitchen approved

Serves 4
Ready in 20 min

Known as tagliata in Italy – try something different with this quick and easy sirloin steak dish with roasted vine tomatoes.

Gluten-free recipes

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Ingredients

4 strings of cherry tomatoes on the vine (each with about 8 tomatoes)
8 tbsp extra-virgin olive oil
4 x 225-250g sirloin steaks
1 tsp Dijon mustard
4 tsp balsamic vinegar
175g rocket
75g Grana Padano, cut into thin shavings

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Method

Preheat the oven to 180°C/fan160°C/gas 4. Put the cherry tomatoes on the vine into a small roasting tin, drizzle with 3 tablespoons of the extra-virgin olive oil and season. Roast in the oven for 12-15 minutes, until the tomatoes are just tender.
Meanwhile, brush the steaks on both sides with 1 tablespoon of the oil and season to taste. Heat a heavy-based griddle or frying pan over a high heat until smoking. Add the steaks and cook for 2 minutes each side for rare, 3 minutes for medium. Lift onto a board to rest.
Meanwhile, whisk the mustard and balsamic vinegar together in a small bowl, then whisk in the remaining olive oil. Season to taste with salt and freshly ground black pepper and set aside.

Spread the rocket leaves over the centre of 4 plates. Slice each steak slightly on the diagonal and lift onto the rocket. Sprinkle over the balsamic dressing, then scatter with the Grana Padano shavings. Serve immediately with the roasted tomatoes.