Sunday, August 14, 2016

Tagliata {Italian Steak Salad}

Tagliata, otherwise known as Italian Steak Salad, is an ultimately satisfying salad with rich and luxurious filet, fresh leafy greens, the bright pop of cherry tomatoes, and cheesy curls of Parmesan  tossed in a light and refreshing lemony garlic dressing. It's quite simply a flavor explosion!

This time of year I like to make things that either require no cooking or very minimal cooking. I find it way too hot to be standing over a stove stirring away. Here you simply sear the steaks on both sides and you're all set. The rest is a matter of assembling ingredients.

This is a delightful salad that hits all the right notes and is pleasing on both the eyes, and taste buds. You simply can't go wrong with this one!

Tagliata {Italian Steak Salad}
Adapted from A Change of Appetite
by Diana Henry
Serves 4

2 (10oz tenderloin steaks), fat removed
2 garlic cloves, unpeeled
4 cups mixed greens of your choosing
olive oil
salt and pepper, to taste
1/4 cup extra virgin olive oil
2 sprigs of rosemary
1 strip of lemon zest, plus juice of 1/2 lemon
1-1&1/2 ounce of Parmesan, shaved

You need to work fast for this recipe. Get your steaks to room temperature. Bash the garlic cloves with the side of a knife and put the salad greens in a wide, shallow bow.

Heat a heavy skillet until really hot, add a thin film of regular olive oil, and heat until the oil is just beginning to smoke. Season the steaks all over and saute for about 2 and a half minutes in total, turning every 20 seconds so they cook evenly. Put the steaks on a warm plate, cover with foil, and let rest.

There won't be much oil in the pan, but whatever there is, pour it out. Don't wipe the pan: there's flavor in it. Add the extra virgin oil to the pan and set it over medium heat. Thrown in the garlic, rosemary, and lemon zest. Let the flavorings meld in the oil for three minutes, then add the lemon juice.

Cut the steaks into slices about 1/4 inch thick. Strain half the dressing in the pan through a strainer onto the greens in the bowl. Spread the steak and Parmesan over the greens, too, then strain the rest of the dressing over the top. Sprinkle more salt over the whole dish along with a good grinding of black pepper and serve immediately.

Monthly Featured Chef: Diana Henry

Every Sunday @ Kahakai Kitchen


  1. This salad is a meal in itself! Looks delicious!

  2. Um, yeah. NO COOK MEALS. I love the sound of that! This is so perfect for summer!

  3. the pan made dressing. I'll bet the greens love it, too!

  4. Kim, you have a way to make a dish look so simple, yet not lost in the flavor department. Great photos as well.

  5. I agree - we need to keep our kitchen cooler and salads like this make an excellent summer meal. I could go for some for lunch today. I did not get my self organized to participate with Diana Henry but I have some good Curtis Stone recipes still to try so, IHCC will see me again.

    Hope you are doing well. Are your kids back to school yet? They started here in Florida on Monday, lots of long faces school shopping last weekend Ha!

  6. This does look like the perfect hearty-but-not-a-lot-of-effort delicious meal. So great for the hot weather.

    Thanks for sharing it with Souper Sundays too. Let me know if you need me to link it up this week. ;-)

  7. Yes, horribly hot here in the Deep South so less cooking is a plus. I love the looks of this salad with all that lovely beef.


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