Steak Tagliata Salad
Recipe: #28731
November 22, 2017
Categories: Salads, Main Dish Salad, Steak, Cucumber, Radish Grilling (Outdoor), Gluten-Free, No Eggs, Fresh Tomatoes, Beef Dinner, more
"From our weekday newspaper The West Australian. Times are estimated."
Ingredients
Nutritional
- Serving Size: 1 (553.4 g)
- Calories 806.8
- Total Fat - 52.9 g
- Saturated Fat - 21.1 g
- Cholesterol - 176.4 mg
- Sodium - 494.5 mg
- Total Carbohydrate - 13.4 g
- Dietary Fiber - 3.4 g
- Sugars - 3.3 g
- Protein - 69.2 g
- Calcium - 178.6 mg
- Iron - 9.4 mg
- Vitamin C - 79.3 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Whisk the rosemary and garlic with the lemon juice and a good splash of olive oil in a large bowl,.
Step 2
Trim off all fat from the steak and put in the marinade, base and set aside for 20 minutes; and then cook to medium/medium rare on a preheated ridged grill or barbecue and then rest in a warm spot for 10 minutes.
Step 3
Toss tomatoes, radishes, spring onions, parsley, cucumber and olives in another bowl, with vinegar, olive oil and seasoning to taste.
Step 4
Combine the sour cream and horseradish (adding more horseradish, if you like).
Step 5
Slice the beef on the diagonal and place the salad in a line on the plate or boards and then top with the steak, pouring any juices over the top and then sprinkle with the horseradish sour cream, serving any extra in a bowl on the side.
Tips
No special items needed.