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
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.
Top tip for making Steak tagliata with peashoot salad
This salad is best prepared and served fresh.