‘Blast From the Past’ Recipe

Tagliata Steak with a Herb Dressing (Serves 4)

Just recently my sister came to stay and I wanted something quick yet ‘special’ to serve her… I couldn’t go wrong with this recipe! So, I thought it deserved to be this months ‘Blast From the Past’ recipe – I originally shared it back in the summer of 2020…

The Italian word ‘tagliata’ means sliced and this is exactly what ‘Tagliata’ is – sliced steak. Often in Italy they use the T-bone cut for this recipe, so that you get both the fillet and sirloin. However I find that it is easier and quicker to cook sirloin steaks at home, and to slice these before serving. The dressing is one which I have taken from Nina Parker’s ‘Nina’s St Tropez’ cookbook, it is quite light so does not overpower the steak. I would serve this dish with baby roast potatoes or the oven chips (recipes here) and a salad of your choice dressed with a tarragon vinaigrette.

3-4 sirloin steaks (depending on how hungry you are)

Olive oil

Sea salt and black pepper

Herb Dressing

1 anchovy fillet, chopped

60ml olive oil

Large bunch of tarragon, chopped

Handful parsley, chopped

Juice of ½ lemon

½ teaspoon sugar

1 tablespoon white wine vinegar

20g unsalted butter

1 clove garlic, chopped

Sea salt and black pepper

1. Remove steaks from fridge to bring to room temperature
2. Meanwhile make the sauce – put the chopped anchovy in a bowl with all but 1 tablespoon of the oil, add the herbs, lemon juice, sugar and vinegar. Then, in a small saucepan heat the remaining 1 tablespoon of oil with the butter, when hot add the garlic, cook for a moment before adding the mixture to the bowl with the herbs. Give everything a good stir and season with salt and pepper. Cover and keep warm whilst you deal with the steaks.
3. Lightly brush the steaks with olive oil and sprinkle generously with salt and a little black pepper.
4. Heat a frying pan until very hot. Place the steaks in the pan and cook for about 1½ minutes of each side for rare or a little longer depending on your taste. I also like to turn the steaks on their ‘fat’ edge, for 30 seconds to crisp it up.
5. Remove the steaks to a plate to rest for about 10 minutes in a warm place.
6. Pour the juices which will have seeped from the resting steaks into the bowl with the dressing. Slice each steak.
7. Serve the slices on a large plate with a little of the dressing sprinkled over and a generous pinch of salt. Bring to the table so that everyone can help themselves, with the remaining dressing in a bowl.