Solo: Tagliata Caprese

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Solo: Tagliata Caprese

Homemade onion & caper marmalade on top of rump steak with a fresh tomato, bocconcini & basil salad.

Ingredients to serve 1

  • ¼ x red onion – peel & slice finely
  • ½ tbsp x capers
  • ½ tbsp x balsamic vinegar
  • 1½ x tomatoes – slice thinly
  • 1 x bocconcini ball – slice thinly
  • 3g x basil – discard stalks
  • 1 x rump steak – season with salt & pepper
  • ¼ x lemon – cut into wedges
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)


Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Onion caper marmalade: Place a pan on medium-high heat and add some olive oil (½ tbsp for 1). Add the onions and capers and cook for 3-4 minutes before adding the balsamic vinegar (be careful of any splashing hot oil). Cook another minute until slightly reduced.

Step 3

Salad: Assemble the sliced tomatoes, bocconcini balls and basil leaves. Season with salt and pepper and add a drizzle of olive oil.

Step 4

Steak: Place a dry pan on high heat. Rub both sides of the steak with olive oil and when the pan is hot, add the steak. Sear for 1-1½ minutes a side, only turning once, for a medium-rare steak. If you would like to rest the steak, cover in tin foil and rest for up to 5 minutes. Using a very sharp knife, slice the steak against the grain: this means cutting across (and not parallel to) the long parallel muscle fibres in the meat creating short fibres in each piece and delivering tender slices of meat.

Step 5

Serve by topping the steak slices with the onion caper marmalade. Serve the salad on the side and add a squeeze of lemon juice.