Beef tagliata with potato, rocket and parmesan salad
- October 2016
- Serves 4
- Hands-on time 25 min
A hearty beef salad makes for a quick, easy and oh-so-satisfying midweek dinner. On the table and ready to eat in under 30 minutes – you can’t get much better than that.
- 22.5g (6.1g saturated)
- 23.5g (5.5g sugars)
- 500g new potatoes
- 2 x 300g British sirloin steaks
- Olive oil for frying
- 200g mixed rocket salad
- 400g mixed colour tomatoes, cut into wedges
- 20g parmesan, shaved
For the dressing
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- Finely grated zest and juice ½ lemon
- 2 fresh rosemary sprigs, leaves finely chopped
- Fill a large pan with salted boiling water, then boil the potatoes for 15-20 minutes until tender. Drain, set aside.
- Brush the steaks with a little olive oil and season generously with salt and cracked black pepper. Heat a frying pan over a high heat until smoking hot, then fry the steaks for 2-3 minutes on each side for medium-rare to medium (or until done to your liking). Rest on a chopping board.
- Halve the potatoes, then arrange with the salad and tomatoes on a large platter. Whisk all the dressing ingredients together in a small bowl with a pinch of salt and pepper until well combined, then drizzle it over the salad. Thinly slice the steaks, then drape over the salad. Scatter with parmesan shavings and serve straightaway.
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