Steak Tagliata with Mozzarella and Tomato Salad
Juicy, chargrilled Steak Tagliata served with a fresh, bright and zingy tomato, herb salad with creamy buffalo mozzarella cheese. If you're looking for a fresh and delicious way to serve steak that's perfect for summer, this is it!
Servings: 2 servings
Ingredients
- 2 1 inch thick-cut sirloin steaks (flank or ribeye will also work)
- 2 cups arugula/rocket (50g)
- 1.5 cups cherry tomatoes (200g)
- ½ cup fresh parsley (small handful)
- 6-7 basil leaves
- 1 tbsp capers in brine drained
- 2 anchovies
- 1 tbsp red wine vinegar
- 1 ball buffalo mozzarella (125g/4.4oz)
- Olive oil
- Salt and pepper
Instructions
- Cut the tomatoes into quarters and add to a large mixing bowl. Finely chop the parsley, basil, capers and anchovies and add them to the bowl with the red wine vinegar. Mix to combine and set aside.
- Heat a grill or griddle pan until smoking hot. Season each side of the steak with a good pinch of salt and pepper and rub lightly in olive oil.
- Using tongs, place one steak at a time fat side down to sear the fat until golden brown (about 1 minute). If your steak doesn’t have fat on one side, skip this step.
- Next, fry the steaks on each side for 3.5 minutes (rare), 4 minutes (medium rare) or to your preference. Cooking times will vary depending on thickness.
- Once cooked, transfer the steaks to a clean cutting board to rest for a couple of minutes.
- Divide the arugula between two plates, cut the steak into strips and add to the plates. Add torn pieces of mozzarella then top with the tomato salad. Drizzle over a little olive oil and serve.
Video
Notes
- Let the steak rest before cutting - it's really important to let the steak rest for a couple of minutes before cutting to allow the juices and flavour to absorb back into the meat.
- Serving suggestions - if you'd like to add some extra sides; Italian Roast Potatoes, Italian Green Beans or White Bean Mash With Rosemary And Lemon are great options.
- Storage and leftovers - the steak and tomato salad will keep well covered in the fridge for up to 3 days. The steak can be reheated if prefered.
Nutrition
Calories: 515kcal | Carbohydrates: 8g | Protein: 64g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 188mg | Sodium: 526mg | Potassium: 1238mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4199IU | Vitamin C: 49mg | Calcium: 1532mg | Iron: 6mg
