We are launching a series of hearty summer salad recipes, like this healthy Beef Tagliata, to inspire you to get more greens into your diet, while also providing nutrient-rich, balanced meals that are easy to make and perfect for the warmer weather.
A classic Italian recipe, this healthy Beef Tagliata is served with roasted rosa tomatoes and fresh rocket. This recipe is also great as a starter platter for a dinner party (serves serve) otherwise, is designed to serve four. Add some toasted ciabatta on the side to finish it off. Want to get more greens in? Layer the base of each plate with baby spinach and then top as described.
What You Need
800g fillet good-quality grass-fed beef
600g baby or rosa tomatoes
Salt and freshly ground black pepper
Four handfuls rocket (one per plate)
⅓ cup pine nuts, dry-toasted (or try sunflower seeds for a more affordable option)
For The Marinade:
2 tbsp rosemary leaves
A few bay leaves
4 cloves garlic, peeled
2 tbsp extra-virgin olive oil
For The Dressing:
1 tsp mustard
1 tsp honey
1 tbsp balsamic vinegar
2 tbsp olive oil
1/ To make the marinade, pound all the ingredients in a pestle and mortar until roughly smashed. Massage into the meat and leave in the fridge, covered, for at least four hours or overnight. Remove from the fridge and bring to room temperature.
2/ Meanwhile, preheat the oven to 200 ̊C. Place the baby tomatoes onto a baking tray and drizzle with olive oil and season with salt and pepper. Place in the oven and roast for
25 minutes or ever so slightly charred.
3/ To cook the beef, you can either grill it over a hot fire or in a large griddle pan over high heat (you may have to do it in two batches, depending on the size of your pan). Ideally, you should serve it medium-rare and cooking time will depend on the size and thickness of the fillet. To start cooking, let the excess marinade run off the fillet before placing it over a high heat to cook. Resist the urge to move the meat around – you want a perfect sear, so let the steak grill for at least four minutes on one side before turning over. Once your fillet is cooked to your liking, set aside to rest for around five to seven minutes before slicing thinly.
4/ Divide the rocket among four plates and scatter the cooked tomatoes (with the juice
from the tray) all over the leaves. Layer the steak slices among the tomatoes and rocket.
5/ To make the dressing, mix all the ingredients together. Drizzle it over the steak before scattering over the toasted pine nuts. Season with salt and pepper and serve.