Andrew (14): Everybody’s favourite.
Maureen: I’ve got news for you, gentleman. You have to eat the salad AND the steak. Not just the steak.
Tim: There’s a good strategy.
Maureen: Here’s hoping it works. As we know, they are not huge salad fans.
Andrew: This is delicious.
Maureen: Of course it is. Sirloin from Dring’s. What’s not to like? This is slightly different from the tagliata that I usually make, using NIgella’s recipe. That one you marinate. This one you don’t.
Tim: Five out of five stars. Would eat again.
Maureen: The other good thing about this recipe is that it’s super quick. Talk about a 15 minute meal. I think it took me even less time than that.
Nicholas: Let’s have this again.
Maureen: You bet.
Cook’s Notes: As noted above, for this tagliata, you don’t marinate it. I don’t know if that’s strictly tagliata or not, but it’s still delicious. Also, you make the dressing by heating up olive oil with garlic, lemon and rosemary. Tim took the cooked garlic cloves and rosemary with a bit of the olive oil and spread them on top of sourdough bread. Yum. That was a very effective use of some nice left behind ingredients.