Recipe of Award-winning Tagliata (Thin Sliced) Beef Steak Salad

Tagliata (Thin Sliced) Beef Steak Salad. Check out this delicious recipe for Tagliata of Flank Steak from Weber—the world's number one authority in grilling. Lightly brush the steak on both sides with oil and season evenly with salt and pepper. Divide the steak and salad between two plates.

Snack with Mary - Most Delicious Video Recipes. Tagliata is briefly griddled beef that's then sliced by the chef (that's you). It's simple and delicious but impressive nonetheless As far as what cut of beef to use, there are several choices. You can cook Tagliata (Thin Sliced) Beef Steak Salad using 13 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Tagliata (Thin Sliced) Beef Steak Salad

1. It's 300 grams of Beef steak (your favorite parts).
2. It's 1 tbsp of Olive oil (for steak).
3. You need 1 bag of Mixed baby salad leaves.
4. Prepare 4 of leaves Red leaf lettuce or your favorite lettuce.
5. It's 4 tbsp of ☆Water.
6. It's 1 tbsp of ☆Garlic, finely chopped.
7. Prepare 3 tbsp of ☆Red or white wine vinegar.
8. Prepare 2 tbsp of ☆Balsamic vinegar.
9. You need 1/2 tsp of ☆Sugar.
10. It's 4 tbsp of Extra-virgin olive oil.
11. It's 1 tbsp of Finely chopped parsley.
12. It's 1 dash of Salt and pepper.
13. You need 1 dash of Coarsely ground black pepper.

Flank steak is especially good, and not prohibitively expensive. Medium-rare beef tagliata recipe or Italian sliced steak served with pan-fried tomatoes. Tagliata di manzo or beef tagliata is a famous Italian second course (secondo piatto) consisting of a quickly pan-fried or grilled beef steak, cut into rather thin, oblique slices. Slices of rare grilled steak with garlicky beans, roast tomatoes and a herby salsa verde make a wonderful meal for two.

Tagliata (Thin Sliced) Beef Steak Salad instructions

1. Rinse the vegetables and drain well. Julienne the lettuce roughly..
2. Spread the salad on a plate..
3. Lightly salt and pepper the steak..
4. Heat the olive oil in the frying pan and cook the steak..
5. Cook to your desired doneness..
6. Let the steak rest on another plate to allow the juices to settle..
7. Meanwhile, make the sauce. Turn off the heat after removing the steak. Then add all ☆ ingredients in the frying pan. Turn the heat on again, cook over a medium heat..
8. Reduce the sauce to half and turn the heat off..
9. Add the extra-virgin olive oil, parsley and juice from the steak on the plate and mix. Season with salt and pepper to taste..
10. Now slice the steak into 7-8 mm thick pieces. "Tagliata" means thinly sliced meat in English..
11. Pour half of the sauce over the salad on the plate and place thinly sliced meat on top. Then pour on the rest of the sauce. Sprinkle coarsely ground black pepper to taste at the end..

Slice the beef into thin strips and lie on top of the beans. Drizzle over the tomatoes and salsa verde. Toss the dandelion leaves with balsamic and scatter on top. Tagliata di Manzo con Rucola ~ Combining a great steak with peppery arugula salad might sound like an odd idea, but I Traditionally this steak is always served rare, but if desired you could cook it a little more. It should be meltingly tender though to contrast sharply with the crisp, peppery lettuce.