Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
An Italian-style steak salad — tagliata.
Equipment: Frying pan or griddle
Measures and names
Ingredients
- 2 steaks (sirloin or rump)
- Large handful of rocket (arugula)
- 100 g cherry tomatoes
- 40 g parmesan, shaved
- 3 tbsp extra-virgin olive oil and balsamic
- 1 tbsp oil, to cook
- Salt and black pepper
Method
- Take the steaks out of the fridge 15 minutes ahead and season well.
- Sear in a very hot pan with the cooking oil for 2–3 minutes each side for medium-rare. Rest for 5 minutes.
- Pile the rocket and tomatoes onto plates.
- Slice the beef thinly across the grain — tagliata means 'sliced' — and lay it over the rocket while still warm.
- Drizzle with the extra-virgin olive oil and balsamic, shave over the parmesan and season with black pepper.
Swaps and tips
Tagliata means ‘sliced’ — serve the beef just warm over the peppery rocket. A squeeze of lemon works instead of balsamic.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 34 g | 2 g | 1 g | 44 g | 540 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
