Maria Elias’ tagliata with green tomatoes, oregano and mustard recipe

Serves: 4
Preparation time: 15 minutes
Cooking time: 25 minutes

Ingredients

For the tomatoes:
400g green tomatoes, cores removed
3 tbsp olive oil
2 garlic cloves, finely chopped
Sea salt
3 tsp chopped oregano leaves
Pinch of chilli flakes
25-40g demerara sugar, to taste
3 tbsp Savora mustard (if unavailable, use 1½ tsp Dijon mustard)
75ml white wine or cider vinegar

For the steaks:
2 rib-eye steaks, about 275g each and 2cm thick
Olive oil
Sea salt and black pepper
Leaves of 1 sprig of rosemary, finely chopped
2 handfuls of rocket leaves
Shaved parmesan (optional)

Method

1. To prepare the tomatoes, slice them 1cm thick. Gently heat the olive oil in a large frying pan, remove from heat, add the garlic and allow to warm through. Return the pan to the heat and add the tomatoes. Season with sea salt and cook over a low heat for 10 minutes. Add the remaining ingredients and simmer for a further 10-15 minutes, or until the tomatoes have softened but still hold their shape. They should be sweet, but slightly sour. You may need to do this in batches depending on how large your frying pan is.
2. To prepare the steaks, drizzle them with olive oil and mix together some salt, pepper and the rosemary and rub over the meat.
3. Preheat a griddle pan and briskly sear the steaks on either side for 2-3 minutes for a medium-rare result. Set aside to rest before slicing. To serve, place the tomatoes on either individual plates or a large serving dish. Toss the rocket with the olive oil and place on top of the tomatoes. Slice the steak diagonally into 2cm pieces and loosely arrange over the rocket. Serve immediately, with shaved Parmesan, if desired.

Recipe from Full Of Flavour by Maria Elia, published by Kyle Books Ltd

Other MSN Food celebrity summer recipes

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Side dish: Jacob Kenedy's stewed borlotti beans with tomato and basil
Salad: Jun Tanaka's charred pepper and tomato salad with grilled ciabatta
Dessert: Lisa Faulkner's quick-and-easy chocolate cake

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