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Beef tagliata with potato, rocket and parmesan salad

Published: 8 Dec 16
Updated: 18 Mar 24

A hearty beef salad makes for a quick, easy and oh-so-satisfying midweek dinner. On the table and ready to eat in under 30 minutes – you can’t get much better than that.

Check out more beef salad recipes.

Easy
October 2016

Test kitchen approved

Serves 4
Hands-on time 25 min

A hearty beef salad makes for a quick, easy and oh-so-satisfying midweek dinner. On the table and ready to eat in under 30 minutes – you can’t get much better than that.

Check out more beef salad recipes.

Nutrition: per serving

Calories: 472kcals
Fat: 22.5g (6.1g saturated)
Protein: 41.6g
Carbohydrates: 23.5g (5.5g sugars)
Fibre: 4.4g
Salt: 0.4g

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Ingredients

500g new potatoes
2 x 300g British sirloin steaks
Olive oil for frying
200g mixed rocket salad
400g mixed colour tomatoes, cut into wedges
20g parmesan, shaved

For the dressing

3 tbsp olive oil
 1 tbsp balsamic vinegar
Finely grated zest and juice ½ lemon
2 fresh rosemary sprigs, leaves finely chopped

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Method

Fill a large pan with salted boiling water, then boil the potatoes for 15-20 minutes until tender. Drain, set aside.
Brush the steaks with a little olive oil and season generously with salt and cracked black pepper. Heat a frying pan over a high heat until smoking hot, then fry the steaks for 2-3 minutes on each side for medium-rare to medium (or until done to your liking). Rest on a chopping board.
Halve the potatoes, then arrange with the salad and tomatoes on a large platter. Whisk all the dressing ingredients together in a small bowl with a pinch of salt and pepper until well combined, then drizzle it over the salad. Thinly slice the steaks, then drape over the salad. Scatter with parmesan shavings and serve straightaway.