Name: Steak tagliata with black olive and parmesan dressing
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 500g dry-aged sirloin steak; 1 tbsp olive oil; 1 tbsp oregano or thyme leaves chopped; 75g black olives pitted and finely chopped; 1 tbsp sherry vinegar; 2 tbsp finely chopped parsley; 1 small shallot finely chopped; 3 tbsp extra-virgin olive oil; 25g parmesan shaved with a veg peeler; 2 large handfuls of rocket

Steak tagliata recipe on a bed of rocket in a large serving dish

500g dry-aged sirloin steak
1 tbsp olive oil
1 tbsp oregano or thyme leaves
chopped
75g black olives
pitted and finely chopped
1 tbsp sherry vinegar
2 tbsp finely chopped parsley
1 small shallot
finely chopped
3 tbsp extra-virgin olive oil
25g parmesan
shaved with a veg peeler
2 large handfuls of rocket

Method

step 1
Heat the oven to 200C/180C fan/gas 4. Bring the meat to room temperature 30 mins before you want to cook. Season with salt and rub in the olive oil. Heat an ovenproof griddle pan to very hot and sear the steak fat for 2 mins, holding it with tongs, then 2-3 mins on each side until golden brown and charred. Transfer to the oven and cook for 6-8 mins for medium-rare or 10-12 mins for medium. Remove the meat to a platter to rest for 10 mins.
step 2
Meanwhile, mix together the oregano, olives, vinegar, shallot, parsley, olive oil and some seasoning. Carefully fold in the parmesan, trying not to break it up too much.
step 3
Cut the steak into 1cm-thick pieces against the grain. Stir the resting juices into the dressing. Put the rocket onto a platter and add the steak slices. Season with salt an spoon over the dressing to serve.