• Pasta


  • Italian

Cooking Methods

  • Grilling


--For the tagliata
2 x Food Lover’s Signature 28-day Matured Rump Steak
60ml (4 Tbsp) Food Lover’s Signature Olive Oil
Salt and pepper
--For the relish
½ an onion, finely chopped
15ml (1 Tbsp) Food Lover’s Signature Olive Oil
1 garlic clove, crushed
400g La Belinda whole Italian cherry tomatoes in tomato juice
10ml (2 tsp) balsamic vinegar
5 ml (1 tsp) dark brown sugar
Salt and black pepper
--To serve
60g wild rocket
Parmesan shavings
Vine tomatoes


Rub the rump with 1 tablespoon olive oil, then season with salt and pepper.
Heat the remaining olive oil in a heavy-based frying pan.
Add the rump steak and cook for 3-4 minutes, turning frequently to ensure an even searing that gives the meat a browned crust.
Remove from the pan and leave to rest for 3 minutes.
Meanwhile, make the relish by sauteing the onions in the olive oil over medium heat for 5 minutes.
Add the garlic and cook for a further 3 minutes. Add the cherry tomatoes and simmer for 10 minutes.
Finish off the relish by adding the balsamic vinegar, sugar and salt and pepper to taste. Let this simmer for a further 5 minutes until a thick relish forms.
Spread the rocket and vine tomatoes on a large plate.
Thinly slice the beef and arrange on top of the rocket and tomatoes.
Add the relish over the beef and finish with the Parmesan shavings.