July - Steak Tagliata with Tomatoes, Spinach, Broad Beans & Parmesan
(Serves 2)
July is peak season for heritage tomatoes and tender broad beans — the perfect partners for a classic Italian steak tagliata. This version adds a generous shower of Parmesan to bring everything together. Juicy steak cooked quickly, sweet blistered cherry tomatoes, crisp greens, and a lemony balsamic dressing — it’s a light yet satisfying summer supper ready in under 30 minutes.
Ingredients
For the steak
1 tbsp olive oil
250 g sirloin steak (about 9 oz)
1 garlic clove, smashed
1 fresh rosemary sprig
Salt and freshly ground black pepper
For the roasted cherry tomatoes
300 g heritage cherry tomatoes on the vine
1 tbsp olive oil
1 tbsp balsamic vinegar
2 tsp honey
For the dressing
2 tbsp olive oil
½ tbsp balsamic vinegar
2 tsp honey or maple syrup
Juice of 1 lemon
Salt and freshly ground black pepper
For the salad
2 large handfuls baby spinach
80 g broad beans, blanched and skins removed if tough
30 g Parmesan, finely grated (plus extra shavings to serve)
Method
Roast the tomatoes:
Preheat the oven to 200°C (180°C fan) / gas mark 6.
Place the cherry tomatoes on a baking tray, drizzle with olive oil, balsamic vinegar and honey. Season lightly.
Roast for 10–15 minutes until blistered and jammy. Set aside.
Cook the steak:
Season the steak generously on both sides with salt and black pepper.
Heat 1 tbsp olive oil in a heavy frying pan or griddle pan over high heat.
Add the steak and cook for 2–3 minutes per side for rare (or longer to your liking).
In the last minute, add the smashed garlic clove and rosemary sprig to the pan to flavour the juices.
Transfer the steak to a plate, spoon over any pan juices, and rest for at least 5 minutes before slicing thinly.
Make the dressing:
In a small bowl, whisk together olive oil, balsamic vinegar, honey (or maple), and lemon juice.
Season with salt and pepper to taste.
Assemble the salad:
In a large bowl, toss the spinach, broad beans and grated Parmesan with half the dressing to lightly coat.
Arrange the dressed greens on a serving platter.
Slice the rested steak thinly and lay on top.
Spoon over the roasted cherry tomatoes and drizzle with the remaining dressing.
Finish with generous shavings of Parmesan.
Tips & Notes
Parmesan matters: Use a good aged Parmigiano Reggiano and shave it at the last minute for maximum aroma.
Variations: Add rocket or watercress for extra peppery bite.
Make it a main: Serve with crusty bread or roasted new potatoes to turn it into a fuller meal.
