Steak Tagliata Recipe With Carrot Cabbage Slaw

Steak tagliata with zingy carrot and cabbage slaw

  • serves 6
  • Easy

Make steak super colourful by matching strips of sirloin with rocket, roasted red peppers and a homemade red cabbage, beetroot and carrot slaw



  • sirloin steaks 4 x 200g, fat trimmed
  • garlic 1 clove, cut in half
  • rocket 100g
  • roasted red peppers from a jar 3, finely sliced
  • parmesan 70g, shaved with a peeler
  • olive oil for drizzling


  • red cabbage ¼ small, thinly sliced
  • carrots 3, grated
  • beetroots 5 small, peeled and grated
  • red onion 1, grated
  • flat-leaf parsley a small bunch, chopped
  • lemons 2, juiced
  • Dijon mustard 1 tbsp
  • runny honey 1 tbsp
  • extra-virgin olive oil 6 tbsp


  • Step 1

    For the slaw, mix together the vegetables in a large bowl and add 1/2 the parsley. Mix together the lemon juice, dijon mustard, honey, olive oil and 1 tsp salt in a small jug. Toss through the vegetables and leave while you prepare the steaks.

  • Step 2

    Heat a griddle pan over a high heat until searing hot. Rub the steaks with the cut garlic halves, season then cook for 2 minutes 30 seconds on each side until seared and charred on the outside, and medium rare in the middle, then rest.

  • Step 3

    Put the rocket, peppers and most of the parmesan in a bowl, and mix with a couple of glugs of oil. Season then put onto a platter. Slice the steak and top the salad. Serve with the slaw, a little parsley and the rest of the parmesan scattered over.

*This recipe is gluten free according to industry standards

Nutritional Information

  • Kcals 450
  • Fat 28.6g
  • Saturates 9.5g
  • Carbs 14.1g
  • Sugars 11.2g
  • Fibre 5.1g
  • Protein 31.6g
  • Salt 1.5g