Steak tagliata with peashoot salad
Skill level: Easy peasy
Steak tagliata with peashoots is a lovely summer salad, perfect as a starter or as a main course. "Tagliata" just means thinly sliced and it's so quick and easy to make, ready in just 15 minutes. Perfect as a simple meal for 2.
- 2 sirloin steaks about 100g each, per person
- 75ml olive oil
- 1tbsp red wine vinegar
- 1tsp mustard powder
- 1 lemon, juiced and zested
- 300g fresh peas, some left in their pods
- 2tbsp curd cheese
- 6 radishes
- 60g watercress
- 60g pea shoots
- handful fresh mint leaves, chopped
This salad is best prepared and served fresh.
- Take the steaks and rub with a little olive oil and season with salt and pepper.
- Heat a frying or grill pan and add 1tbsp olive oil.
- When the pan is smoking hot, add the steaks and cook for approximately 2 minutes each side. Allow to rest in some foil and reserve the juices.
- In a jug, whisk together the olive oil, red wine vinegar and mustard powder. Add the lemon zest and the meat juices, whisk again and season to taste.
- Slice the steaks thinly on an angle and spoon over a little of the dressing so the meat is coated.
- Put the peas including a few open pea pods with peas in them into a pan of boiling water and blanche them for about 30 seconds. Drain and put into a bowl of cold water to keep their colour then drain again.
- Take a large plate and spoon on the curd cheese. Push your spoon through to make a large teardrop shape.
- Finely slice the radishes either with a knife or a mandolin then season along with the watercress, peas and peashoots. Throw in the chopped mint, spoon over the dressing and toss until the leaves and peas are coated.
- Arrange the leaves on top of the curd cheese. Place the steak on top of the leaves and serve immediately.