Beef Tagliata with Tomato Relish

Tagliata

• 2 x Food Lover’s Signature 28-day Matured Sirloin Steak
• 60ml (4 Tbsp) Food Lover’s Signature Olive Oil
• Salt and pepper

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
• 5ml (1 tsp) dark brown sugar
• Salt and black pepper

To Serve:

• 60g wild rocket
• Parmesan shavings
• Vine tomatoes

• Rub the sirloin with 1 tablespoon olive oil, then season with salt and pepper.
• Heat the remaining olive oil in a heavy-based frying pan. Add the sirloin 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 3-5 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.