Steak Tagliata Salad

Steak taligata salad

Photo Joleen Cronin


(Serves 4)

4 x 6 oz (175 g) sirloin or fillet steaks
1 garlic clove
Salt and freshly ground black pepper
A little olive oil
A little balsamic vinegar

110g bag of rocket leaves

Parmesan shavings

Ballymaloe Steak Sauce


About 1 hour before you want to cook your steaks, remove them from the fridge. Cut the garlic clove in half and rub it on both sides of each steak. This simple step intensifies their beefy flavour. Grind some black pepper over the steaks and sprinkle with a few drops of olive oil.  Turn the steaks in the oil and set aside to allow them to come to room temperature. If using sirloin steaks, score the fat at 1-inch intervals. Heat the griddle pan until very hot, season the steaks with a little salt and put them onto the griddle. When cooking a sirloin steak, also turn it over onto the fat side and cook for 3-4 minutes or until the fat crisps up nicely. Cook for 3 minutes on each side for medium rare. For the last minute baste the steak with some Ballymaloe Steak Sauce. It is important to rest your steak. This is the secret to a really juicy steak. Put your steaks onto an upturned plate resting on another plate and leave them for a few minutes in a warm place. Slice the steak thinly with a sharp knife. To assemble the salad, gently toss the leaves with a little balsamic vinegar and olive oil. Top with the slices of Ballymaloe Beef Tagliata and shavings of parmesan.

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