Thursday, July 25, 2013


Inspired by Nigella's tagliata recipe , I decided to make a salad using this kind of steak:

Tagliata salad with nectarines

500 gr sirloin [in Italy just tell your butcher you want to make tagliata]
3 nectarines [not soft ones]
20 datterini or cherry tomatoes
drained contents of a jar of grilled peppers, cut into smaller pieces if necessary
c. 500 gr rocket leaves, torn if they're large
12 mint leaves

4 tablesp olive oil
1 tablesp red wine vinegar
1 tablesp runny honey
pinch chilli flakes
seasalt and a twist or two of black pepper

Start preparing this a few hours before you want to serve it:
First, oil the steak lightly on both sides and place on a heated, ridged griddle pan.  Cook for about 3 mins each side. Put the steak on a board and, when it has cooled a little, cut it diagonally into strips.
Let the griddle pan cool and wash it.
Next, slice the nectarines [not too thinly], drizzle the slices with olive oil [about 1 tablesp] and cook them on the griddle pan too, until stripes start to form on them. Lift the slices off the pan and leave to cool.
Halve the tomatoes.
When the steak and nectarines have cooled, put them in a large serving bowl with the tomatoes, rocket, peppers and mint leaves.  Leave it all in the fridge for at least a couple of hours.
Make the dressing by mixing all the ingredients together with a fork in a small bowl and leave that in the fridge too.
When you are ready to serve, whisk the dressing again with a fork,  pour it over the salad, toss it and there you are!

Serves four generously.


Whispering Walls said...

That looks really good!

Welshcakes Limoncello said...

Thank you, WW.

Liz Hinds said...

mm,nice and simple. ideal

Welshcakes Limoncello said...

Glad you like the idea, Liz.


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