Beef tagliata with potato, rocket and parmesan salad

Beef tagliata with potato, rocket and parmesan salad
  • Serves icon Serves 4
  • Time icon 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.

Nutrition: per serving

Calories
472kcals
Fat
22.5g (6.1g saturated)
Protein
41.6g
Carbohydrates
23.5g (5.5g sugars)
Fibre
4.4g
Salt
0.4g
Calories
472kcals
Fat
22.5g (6.1g saturated)
Protein
41.6g
Carbohydrates
23.5g (5.5g sugars)
Fibre
4.4g
Salt
0.4g

Ingredients

  • 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

Method

  1. Fill a large pan with salted boiling water, then boil the potatoes for 15-20 minutes until tender. Drain, set aside.
  2. 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.
  3. 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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