Steak tagliata with zingy carrot and cabbage slaw
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Skip to ingredients
- 4 x 200g, fat trimmed sirloin steaks
- 1 clove garliccut 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
Nutrition: per serving
- kcal450
- fat28.6g
- saturates9.5g
- carbs14.1g
- sugars11.2g
- fibre5.1g
- protein31.6g
- salt1.5g
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.
