Steak Tagliata

This steak dish was first introduced to me after watching an episode of Nigellisima and to be honest I was not entirely impressed with this steak cut into small slices and placed on a bed of salad. It was in fact the version that I saw on a fellow bloggers Facebook page (The Goddess's kitchen) and she served the steak whole with new potatoes and peas; it looked delicious! That's what I love about cooking and collecting recipes, is that everything can be adapted to our tastes. I decided on making this dish, but keeping the steak whole for extra juiciness. I must admit this is very different to the steaks that I'm used to as the recipe uses cherry tomatoes as an accompaniment to steak. It worked, but I feel far to loyal to my traditional accompaniment to steak, Bearnaise, and Diane.
Here is how my steak turned out:

Steak tagliata

I served my steak tagliata with the cherry tomatoes and a side salad. I seasoned my steak and marinaded it for over 24 hours, which I think helped it make it super juicy.

Seasoned steak

Not the best picture I know, I then cooked the steak for 8 minutes on each side for a medium steak.

Steak cooking

Once the cake was cooked enough to my liking I added a tablespoon of oil and pan fried the cherry tomatoes.

Chopped tomatoes

Tomatoes cooking

Sorry about the mix quality of photos, but I hope you all can see how easy this dish is to make.

Recipe for steak tagliata - serves 2
2tbsp extra virgin olive oil
1 tsp crushed chillies
1tsp salt
1 sirloin steak
1 tbsp garlic
250g cherry tomatoes, halved
freshly cracked pepper

Season the steak with salt, pepper, crushed chillies and garlic - I advise this for 12-24 hours. Heat the oil in the frying pan and cook the steak for 5-6 minutes on each size depending on how you like your steak. Place the cherry tomatoes cut side down in the marinade and cook for around a minute or two, Pour the cherry tomatoes and marinade over the steak. Serve with a side salad.

xxx