Steak Tagliata with Mozzarella and Tomato Salad

Name: Steak Tagliata with Mozzarella and Tomato Salad
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2 servings
Ingredients: 2 1 inch thick-cut sirloin steaks; 2 cups arugula/rocket; 1.5 cups cherry tomatoes; ½ cup fresh parsley; 6-7 basil leaves; 1 tbsp capers in brine; 2 anchovies; 1 tbsp red wine vinegar; 1 ball Buffalo mozzarella; olive oil; salt and pepper

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Prep Time
10 mins
Cook Time
10 mins
Total Time
18 mins
Servings
2 servings
Calories
515 kcal
Course
Main Course
Cuisine
Italian

Steak Tagliata with Mozzarella and Tomato Salad

Christopher House

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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!

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Ingredients

Servings

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

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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.

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 Information

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Calories 515kcal (26%) Carbohydrates 8g (3%) Protein 64g (128%) Fat 24g (37%) Saturated Fat 12g (60%) Polyunsaturated Fat 1g Monounsaturated Fat 8g Cholesterol 188mg (63%) Sodium 526mg (22%) Potassium 1238mg (35%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 4199IU (84%) Vitamin C 49mg (54%) Calcium 1532mg (153%) Iron 6mg (33%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 515 kcal

% Daily Value*

Calories	515kcal	26%
Carbohydrates	8g	3%
Protein	64g	128%
Fat	24g	37%
Saturated Fat	12g	60%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	8g	40%
Cholesterol	188mg	63%
Sodium	526mg	22%
Potassium	1238mg	26%
Fiber	2g	8%
Sugar	4g	8%
Vitamin A	4199IU	84%
Vitamin C	49mg	54%
Calcium	1532mg	153%
Iron	6mg	33%