Cooking instructions

1. Preheat a griddle pan over a high heat.
2. Grill the finely sliced courgettes and aubergine without oil. When soft, remove from the heat and drizzle with a little extra virgin olive oil and sprinkle with some dried marjoram and oregano.
3. Rub the steaks with a little olive oil and season both sides with salt.
4. Grill the steaks for 4–5 minutes on each side or for longer if you prefer your steak well done. Remove from the griddle pan and allow to rest for 5 minutes.
5. In the meantime, toast the pine nuts in a frying pan with the butter and a pinch of salt for 3 minutes until they are nice and brown. Remove from the heat and allow to cool.
6. Mix the pine nuts with the semi-dried tomatoes, basil leaves, balsamic vinegar and a drizzle of olive oil.
7. Slice the steaks and place the strips of beef on top of the grilled vegetables then dress with the tomatoes, pine nuts and basil and some freshly ground black pepper.
8. Serve the tagliata with a bowl of oven-roasted potatoes with olive oil, garlic, sea salt and plenty of fresh rosemary.

Don't feel like cooking? Book a table at Union Street Cafe tonight.