Tagliatta and Everything Salad

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Rated 4 stars out of 5
  • Rate This Recipe
  • Read 21 Reviews
Total Time:
30 min
Prep
15 min
Cook
15 min
Yield:
6 servings
Level:
Easy
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Ingredients

Steaks:

  • 2 pounds 1/2-inch thick shell steaks (3 large but very thin-cut steaks)
  • 4 large cloves garlic, cracked from skins
  • 5 to 6 sprigs fresh rosemary, stripped
  • 1/4 cup, a generous handful, flat-leaf parsley
  • 1 lemon, zested
  • 1 rounded tablespoon steak seasoning or salt and pepper (recommended: Montreal Seasoning for Steak by McCormick)
  • Extra-virgin olive oil, for drizzling

Salad:

  • 2 large golden beets
  • 1 bulb fresh fennel
  • 1 heart romaine, chopped
  • 1 bundle arugula, chopped
  • 4 cups spinach, 1/2 a sack, chopped
  • Olive Oil cooking spray, for grill or grill pan
  • 1/2 pound ricotta salata, crumbled

Dressing:

  • 2 scallions, finely chopped
  • 1 lemon, juiced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon ground cumin, 1/3 palm full
  • 3 tablespoon red wine vinegar, eyeball it
  • 1/3 cup extra-virgin olive oil, eyeball it

Directions

Let steaks rest to take the chill off. Preheat the grill or a grill pan or large skillet to medium high to high heat.

Chop garlic, then finely chop herbs and mix together. Add lemon zest over the herb mixture and toss to combine. Add grill seasoning or salt and pepper to the pile and combine. Drizzle steaks with extra-virgin olive oil and rub liberally with herb mixture on all sides.

Bring a few inches of water to a boil in a medium pan. Peel and slice beets 1/2 to 3/4-inch thick. Simmer beets until just tender, 6 to 7 minutes. Drain beets, cold shock them. Pat beets dry. Trim and slice the fennel into 1/2-inch thick pieces.

Combine greens in a large shallow bowl or platter.

Spray grill or grill pan with cooking spray. Grill beets, fennel and steaks 2 minutes on each side until evenly marked. Meat should still be pink inside. Allow meat to rest a few minutes.

Whisk together the scallions, lemon juice, mustard, cumin, vinegar and stream in extra-virgin olive oil. Dress and season the salad greens. Slice the veggies and scatter over salad. Crumble cheese and arrange over vegetables. Serve salad, slice steak very thin on an angle and arrange meat over individual portions of salad and veggies.

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Newest Ratings and Reviews

Read all 21 reviews

  • on January 19, 2010

    Flag

    This was surprisingly verry lemony. Liked it but didn't expect it to be so lemony. I give it a 2 1/2 star but will go w/ 3 due to it's super easy to make the rub & didn't need to let it marinade for long. Just rubbed it threw on a pot of rice then cooked the steak.

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  • on August 27, 2009

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    Loved this meal. I used a flat iron steak and grilled it for 4-5 minutes on each side for medium-rare. The whole family enjoyed it - even the grilled beets. Had to use canned red beets as there were no fresh - just brushed with evoo and sprinkled with s/p and they were very tasty. The dressing was very good and I'll use again - surprised how well the cumin worked with the flavors.

    people found this review Helpful.
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  • on July 10, 2008

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    I made this with thinly sliced boneless pork chops (which she suggested on the show and it knocked my socks off!!! Super tasty meat. I especially liked the golden beets! And, it made great leftovers. OUTSTANDING! Will definitely revisit this one before long.

    people found this review Helpful.
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