Easy Steak Tagliata

Thin slices of perfectly cooked steak 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.

Steak Tagliata

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.

 Grilled sirloin steak

How to make Steak Tagliata (summary)

  1. 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.
  2. 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).
  3. 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

  1. Easy focaccia bread
  2. Lemon Parmesan Green Salad

Steak Tagliata

Steak recipes

  1. Steak au Poivre
  2. Grilled sirloin steak with caper-herb sauce 
  3. Grilled steak with blistered tomatoes
Steak Tagliata

Easy Steak Tagliata

Thin slices of perfectly cooked beef tenderloin dressed in an aromatic sundried tomato and soy dressing makes the perfect Steak Tagliata.
4.58 from 14 votes
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Course: Dinner, Lunch
Cuisine: Italian
Keyword: Easy steak recipe, Italian steak, Tagliata
Prep Time: 10 minutes
Cook Time: 15 minutes
Resting time: 10 minutes
Total Time: 35 minutes
Calories: 316kcal
Author: Alida Ryder
Servings: 6

Ingredients

  • 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

To serve

  • Parmesan cheese
  • fresh rocket/arugula

Instructions

  • 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. 

Nutrition

Calories: 316kcal | Carbohydrates: 1g | Protein: 16g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 58mg | Sodium: 1356mg | Potassium: 274mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 10mg | Iron: 2mg