Olive Magazine
Steak Tagliata Recipe With Carrot Cabbage Slaw

Steak tagliata with zingy carrot and cabbage slaw

Published: January 22, 2020 at 4:49 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6

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

Nutrition:
NutrientUnit
kcal450
fat28.6g
saturates9.5g
carbs14.1g
sugars11.2g
fibre5.1g
protein31.6g
salt1.5g
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Try this recipe for steak tagliata, then check out our perfect steak, rib-eye steak, steak diane and more of the best steak recipes.

Ingredients

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

SLAW

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

Method

  • 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

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