Steak Tagliata Salad

Prep Time
Cook Time
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"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 1 serving


  • 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 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 & Variations

No special items needed.