Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, tagliata (thin sliced) beef steak salad. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Tagliata (Thin Sliced) Beef Steak Salad is one of the most well liked of current trending meals in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Tagliata (Thin Sliced) Beef Steak Salad is something that I’ve loved my whole life.
Great recipe for Tagliata (Thin Sliced) Beef Steak Salad. This was one of the dishes that they served at a party in a hotel. You can adjust the servings by slicing the steak differently and serving more vegetables even if you have unexpected guests.
To get started with this recipe, we have to prepare a few ingredients. You can cook tagliata (thin sliced) beef steak salad using 13 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Tagliata (Thin Sliced) Beef Steak Salad:
- Make ready 300 grams Beef steak (your favorite parts)
- Make ready 1 tbsp Olive oil (for steak)
- Prepare 1 bag Mixed baby salad leaves
- Prepare 4 leaves Red leaf lettuce or your favorite lettuce
- Prepare 4 tbsp ☆Water
- Make ready 1 tbsp ☆Garlic, finely chopped
- Make ready 3 tbsp ☆Red or white wine vinegar
- Take 2 tbsp ☆Balsamic vinegar
- Take 1/2 tsp ☆Sugar
- Prepare 4 tbsp Extra-virgin olive oil
- Make ready 1 tbsp Finely chopped parsley
- Take 1 dash Salt and pepper
- Get 1 dash Coarsely ground black pepper
We suggest a New York strip, bohemian, hanger, or flank steak. One of the most popular ways to serve it is alongside peppery arugula salad with thinly shaved Parmigiano Reggiano and a drizzle of extra virgin olive oil and balsamic vinegar. Our take on an Italian classic sliced beef dish. Tagliata salad is given a new twist with Ballymaloe Steak Sauce and our Ballymaloe Balsamic and Irish Apple Cider Vinegrette.
Steps to make Tagliata (Thin Sliced) Beef Steak Salad:
- Rinse the vegetables and drain well. Julienne the lettuce roughly.
- Spread the salad on a plate.
- Lightly salt and pepper the steak.
- Heat the olive oil in the frying pan and cook the steak.
- Cook to your desired doneness.
- Let the steak rest on another plate to allow the juices to settle.
- 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.
- Reduce the sauce to half and turn the heat off.
- Add the extra-virgin olive oil, parsley and juice from the steak on the plate and mix. Season with salt and pepper to taste.
- Now slice the steak into 7-8 mm thick pieces. "Tagliata" means thinly sliced meat in English.
- 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.
A recipe you can adapt as either a starter or a main course. 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. It should be cooked rare or medium-rare, it should have a slight crust and it should be still rather red/ deep pink inside. Tagliata is what I make for dinner whenever a fuss-free meal is required. As far as what cut of beef to use, there are several choices.
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