Beef Tagliata with Parmesan & Spaghetti
Clock Image
Prep: 10 mins
Cook: 15 mins
The kind of meal to applaud as you bring it to the table, tagliata is briefly griddled beef that's then sliced by the chef (you). Truly, madly, deeply brilliant. Hats off to you.
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Ingredients you'll need
Recipe Ingredients Image
  • 1 red onion
  • 1 garlic clove
  • A punnet of cherry tomatoes
  • ½ a green cabbage
  • A bag of spaghetti
  • 2 sirloin minute steaks
  • A chunk of Parmesan
From your kitchen
  • A glug of olive oil
  • Sea salt
  • Freshly ground pepper
  • 3 tbsp cold water
You'll need
  • Chopping board
  • Knife
  • Grater or garlic crusher (optional)
  • A couple of pans with lids
  • Wooden spoon
  • Griddle or frying pan
  • Tongs or spatula
  • Colander
  • Vegetable peeler (optional)
Step by step this way
  • 1.

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

  • 2.

    Separate the leaves from half a green cabbage and give them a wash. Slice the thick cores out of the middle of the leaves. Slice them into thin strips around 2 cm wide.

  • 3.

    Fill a pan with hot water from the kettle. Bring to the boil. Add the spaghetti. Simmer for 8 mins till the spaghetti is cooked but not too soft. It should still have a little chew to it.

  • 4.

    While the spaghetti cooks, heat a glug of olive oil in a deep frying pan or wok. Add the onion. Fry for 5 mins till they are starting to soften. Add the tomatoes. Fry for another 2-3 mins till soft.

  • 5.

    Add the garlic and cabbage to the pan. Stir well. Season with salt and pepper. Add 3 tbsp water. Cook gently for 3-4 mins till the cabbage is tender.

  • 6.

    Heat a griddle pan over a medium heat. Brush the steaks on both sides with a little olive 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. Top with the cabbage. 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.

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