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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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
18 mins
Servings: 2 servings
Calories: 515 kcal
Course:
Main Course
Cuisine:
Italian
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.