Favourite Recipes


Steak Tagliata

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  • 600g steak
  • 30ml extra virgin olive oil
  • 1 tsp dried chilli flakes
  • 2 tsp dried oregano
  • tsp salt
  • 4 tsp red wine vinegar
  • 500g cherry tomatoes halved
  • fresh sprigs oregano (optional)


  1. Combine the extra virgin olive oil, chilli flakes, dried oregano, salt and red wine vinegar in a small dish that can hold all the steak flat and snug (later on). Heat a heavy based frying pan, adding oil if it’s non-stick. Oil the steak lightly and cook it to your liking and then remove it to the dish of chilli marinade and sit the cooked steaks for 2 minutes a side in the dish. Remove the steak to a board, ready for slicing, and while it sits there, arrange the cherry tomatoes, cut-side down, in the marinade dish. Cut the steak into thin slices on the diagonal and arrange on a serving dish or 4 dinner plates. Swish the tomatoes around in the marinade, then pour them, and the marinade, over the ribbons of meat. Add a few leaves of fresh oregano, if you can get them, and serve immediately
  2. NOTE: I like to add steamed potatoes to this dish to make it go a little further. You can also serve it with crusty bread to soak up the juices.
grassrootsSteak Tagliata