Thin slices of perfectly cooked fillet/beef tenderloin dressed in an aromatic sundried tomato, garlic and soy dressing makes this steak tagliata the easy, make-ahead recipe that is as perfect for a quick dinner as it is for entertaining.
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.
- Beef Steak. Fillet, Sirloin or Rump can all be used.
- Extra virgin Olive oil.
- 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)
- Cook the steak: Drizzle the beef with a generous amount of olive oil and season with salt. Cook in a hot pan or cast-iron skillet until cooked to your preference. (Alternatively, cook the steak on a preheated outdoor grill.) I prefer the steak to be cooked rare to medium-rare so I cooked it for approximately 3-5 minutes per side. Remove the steak from the heat and allow to rest for at least 10 minutes then slice steak into thin slices.
- Make the dressing: Finely chop the sundried tomatoes and crush the garlic. Place in a bowl and add the olive oil, lemon juice, rosemary, soy sauce, salt and pepper. Mix well. (This step can also be done in a food processor if you prefer a smoother dressing).
- Assemble: Layer the slices of steak on a serving plate then drizzle over the dressing. Top with Parmesan cheese and rocket/arugula and serve.
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
Easy Steak Tagliata
- 500 g (1lb) fillet / beef tenderloin
- 1 tbsp olive oil
- 2 tsp salt
For the dressing
- 6 sundried tomatoes
- ¼ cup olive oil
- ¼ cup soy sauce
- 1 tbsp lemon juice
- 2 garlic cloves crushed
- 1 tsp finely chopped rosemary
- salt and pepper to taste
- Parmesan cheese
- fresh rocket/arugula
- Drizzle the beef with a generous amount of olive oil and season with salt.
- Cook in a hot pan or on a hot grill until cooked to your preference. I prefer the steak to be cooked rare to medium rare so I cooked it for approximately 3-5 minutes per side.
- Remove the steak from the heat and allow to rest for at least 10 minutes before slicing thinly.
- Finely chop the sundried tomatoes and crush the garlic.
- Place in a bowl and add the olive oil, lemon juice, rosemary, soy sauce, salt and pepper.
- Mix well. (This step can also be done in a food processor if you prefer a smoother dressing).
- Layer the slices of steak on a serving plate then drizzle over the dressing. Top with Parmesan shavings and rocket/arugula and serve.
Very quick and tasty – but next time I’ll reduce the amount/ratio of soy in dressing. 1/4 cup soy made it too salty for me. And I/welike a salty taste profile
Otherwise, delicious. Added more arugula, made it more of a salad, served with garlic roasted cubed potatoes. Used grilled strip loin. Worked very well
This looks fantastic and a great quick meal!!! How much of the sundries tomatoes did you use, it’s not listed on the ingredients?
I’ve amended the recipe. Thanks for letting me know.