Recipe: Appetizing Tagliata (Thin Sliced) Beef Steak Salad

Tagliata (Thin Sliced) Beef Steak Salad. Make Your Salad What You Want. Order Online and Pick Up In Restaurant! Add the extra-virgin olive oil, parsley and juice from the steak on the plate and mix.

To make beef tagliata, all you need a high-quality cut of beef and a few simple seasonings. 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. You can cook Tagliata (Thin Sliced) Beef Steak Salad using 13 ingredients and 11 steps. Here is how you cook that.

Ingredients of Tagliata (Thin Sliced) Beef Steak Salad

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

Then pour on the rest of the sauce. Sprinkle coarsely ground black pepper to taste at the end. 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.

Tagliata (Thin Sliced) Beef Steak Salad instructions

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..

Flank steak is especially good, and not prohibitively expensive. It should be cooked rare or medium-rare, it should have a slight crust and it should be still rather red/ deep pink inside. Rub spice mixture all over the steaks. Your steak will be rare, but that's the way it's meant to be. Remove the steeped steak to a board, ready for slicing, and while it sits there, arrange the cherry tomatoes, cut-side down, in the marinade dish.