BBQed Steak Tagliata

Lisa Faulkner - Steak Tagliate with pea shoot saladSteak Tagliata with peashoots is a lovely summer salad, perfect as a starter or main course. "Tagliata" means thinly sliced. This recipe is simple and quick to make, ready in just 15 minutes. Perfect as a delicious share platter this BBQ season!

Steak Tagliate with pea shoot salad
Serves 4

2 sirloin steaks about 200g each
1 tbsp Red wine vinegar
finely grated zest of a lemon and a squeeze of juice
generous pinch of English mustard powder
100ml extra virgin olive oil
75g pea shoots
75g watercress
a small handful of fresh mint leaves, chopped
8 radishes, finely sliced
300g podded fresh peas
75g parmesan shavings

Heat the bbq until good and hot.

Take the steaks and rub with a little of the olive oil and season with salt and pepper

Cook the steaks on the hottest part of the bbq for 1- 2 minutes each side. Allow to rest on a piece of foil to catch the resting juices.

In a jug, whisk together the red wine vinegar, lemon zest and juice and the mustard powder with some seasoning. Gradually whisk in the olive oil then add any juices from the resting steak.

Toss the pea shoots, watercress, mint and radishes together with half of the dressing and put on a serving platter.

Slice the steaks thinly on an angle, arrange on top of the leaves, scatter with the parmesan and drizzle with the remaining dressing and serve.


PROPS
Tongs
Glass bottle for oil
Wooden chopping board
Little bowls for sea salt and cracked black pepper
Measuring spoons
Little glass jug for mixing dressing
Small whisk
Nice enamel colander for leaves
Bowl for podded peas (pretty)
Pretty bowl for radishes
Small bowls for goats curd
Pretty platter for salad
Salad servers or spoons
Napkin or cloth for end shotLisa Faulkner - Steak Tagliate with pea shoot salad

This recipe is supposed to be served as a sharing platter, but don’t back on anyone being keen to give any away! The most delicious, healthy BBQ recipes are all about taking the very best ingredients available and working them as gently as possible to bring out their natural flavours. With just a handful of ingredients and a hot grill, this gorgeous Steak Tagliata salad makes a sublime summer starter or side dish for your favourite BBQ recipes. Just be sure to make plenty – it tends to disappear even quicker than it’s cooked!

Ingredients

  • 2 sirloin steaks about 200g each
  • 1 tbsp Red wine vinegar
  • finely grated zest of a lemon and a squeeze of juice
  • generous pinch of English mustard powder
  • 100ml extra virgin olive oil
  • 75g pea shoots
  • 75g watercress
  • a small handful of fresh mint leaves, chopped
  • 8 radishes, finely sliced
  • 300g podded fresh peas
  • 75g parmesan shavings

Categories

Method

  1.  Heat the bbq until good and hot.
  2. Take the steaks and rub with a little of the olive oil and season with salt and pepper
  3. Cook the steaks on the hottest part of the bbq for 1- 2 minutes each side. Allow to rest on a piece of foil to catch the resting juices.
  4. In a jug, whisk together the red wine vinegar, lemon zest and juice and the mustard powder with some seasoning. Gradually whisk  in the olive oil then add any juices from the resting steak.
  5. Toss the pea shoots, watercress, mint and radishes together with half of the dressing and put on a serving platter.
  6. Slice the steaks thinly on an angle, arrange on top of the leaves, scatter with the parmesan and drizzle with the remaining dressing and serve.

 

BBQed Steak Tagliata image