Foodie - Beef Tagliata with Parmesan & Spaghetti
Clock Image
Prep: 10 mins
Cook: 15 mins
The kind of meal that should have a theme tune as you bring it to the table. Tagliata is briefly griddled beef that’s then sliced by the chef (that’s you). Truly, madly, deeply brilliant.
This recipe is a:
See this week's box.
Recipe Box Recipe Main Image
805 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 1 red onion
  • 1 garlic clove
  • A 250g punnet of cherry tomatoes
  • 1 sprout top
  • A 200g bag of spaghetti
  • 2 sirloin minute steaks
  • A 50g chunk of Parmesan
From your kitchen
  • ½ tbsp + 2 tsp olive oil
  • 3 tbsp cold water
  • Sea salt and freshly ground pepper
You'll need
  • Pan
  • Frying pan or wok
  • Frying or griddle pan
Step by step this way
  • 1.

    Peel the onion and halve it. Slice each half into about 6 wedges. Peel and grate or crush the garlic. Halve the cherry tomatoes.

  • 2.

    Separate the leaves from the sprout top. Slice them into thin strips around 2 cm wide. Repeat with the remaining segments.

  • 3.

    Heat ½ tbsp oil in a deep frying pan or wok over a medium heat. Add the onion. Fry for 5 mins till it starts to soften. Add the tomatoes. Fry for another 2-3 mins till soft.

  • 4.

    While the tomatoes soften, fill a pan with boiling water. Bring to the boil. Add the spaghetti. Simmer for 8 mins till al dente – it should be cooked but still have a little bite to it.

  • 5.

    Add the garlic and sliced sprout top to the frying pan. Stir well. Season with salt and pepper. Add 3 tbsp water. Cook gently for 3-4 mins till the sprout top leaves are tender.

  • 6.

    Heat a griddle pan over a medium heat. Brush each steak on both sides with 1 tsp oil. Season with salt and pepper. Add to the hot griddle pan. Cook for 2 mins on each side till charred but still pink inside (or add on an extra 1-2 mins for well done). Pop on a plate or board to rest for a few mins.

  • 7.

    Drain the spaghetti. Divide between two warm plates. Add the fried vegetables. Slice the steaks and arrange them on top of the veg.

  • 8.

    Use a peeler to shave slivers off the Parmesan. Scatter over the beef. Serve straight away with extra Parmesan on the side.

This recipe is from