Steak Tagliata Salad

  • Cooking Time: 20 minutes
  • Serves: 4
  • Allergens: dairy

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Description

Our take on an Italian classic sliced beef dish. Tagliata salad is given a new twist with Ballymaloe Steak Sauce and our Ballymaloe Balsamic and Irish Apple Cider Vinegrette. A recipe you can adapt as either a starter or a main course.

Ingredients

  • 4 x 6oz (175g) sirloin or fillet steaks
  • 1 clove of garlic
  • Salt and freshly ground black pepper
  • A little olive oil
  • Balsamic vinegar
  • 110g rocket leaves
  • Parmesan shavings
  • Ballymaloe Steak Sauce
  • Ballymaloe Balsamic & Irish Apple Cider Vinegrette

Dietary Suitability

Method

  1. About one 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 intensifies the flavour
  2. Grind some black pepper over the steaks and sprinkle with a few drops of olive oil
  3. 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. At the last minute, season the steaks with a little salt and put them onto the griddle. (Remember when cooking a sirloin steak, turn it over onto the fat side and cook for 3-4 minutes, or until the fat crisps up nicely)
  4. Cook for three minutes on each side for medium-rare. For the last minute, baste the steak with a generous helping of Ballymaloe Steak Sauce and then allow it to rest for at least 10 minutes (you will need a side plate upturned onto a main course plate- drape the cooked steak along this)
  5. Place the rested steaks onto a clean chopping board. Slice the steak thinly with a sharp knife
  6. To assemble the salad, toss the leaves with a little Ballymaloe Balsamic & Irish Apple Cider Vinegrette and a sprinkle of sea salt and freshly cracked black pepper
  7. Place the steak slices in and around the tossed salad. Drizzle over some balsamic vinegar and olive oil. Top with parmesan shavings

  • Cooking Time: 20 minutes
  • Serves: 4
  • Allergens: dairy

Rate This

0 / 5 0

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