Balsamic Beef Steak Salad

This tagliata inspired steak dish is my favourite beef salad recipe. This steak salad is always a crowd pleaser with unctuous balsamic, slaty cheese and fresh rucola and tomatoes. extremely satisfying. The Italian word tagliata simply refers to the way that the steak is cut and so there are many variations of this Italian beef and rucola salad. I use fillet steak for this beef salad recipe to keep the dish light and low fat. Because it is light but also so tasty, I find this steak salad recipe works well in both summer and winter. Best of all, this beef tagliata salad is ready in less than 20 minutes, making it the perfect last-minute luxury supper.

This recipe is very simple and so it relies on the quality of the ingredients. For best results, I recommend using the highest quality beef fillet steak and well-aged balsamic vinegar - traditional ones from Modena, Italy stand out. When it comes to cheese, both Parmigiano Reggiano and the saltier sheep's Pecorino Romano bring out the best flavours.

Ingredients

Serves 2

• 300g of fillet (tenderloin) beef steak

• 2 cloves of garlic, sliced into thin discs

• A sprig of rosemary or thyme

• 1 tablespoon of aged balsamic vinegar

• 1 tablespoon of butter

• 50g of parmesan or pecorino cheese, shaved with a vegetable peeler

• 60g of toasted pine nuts

  2 cups of rucola leaves (rocket /arugula)

• 12 cherry tomatoes to garnish.

• Salt and Pepper

Method

First, prepare the Italian beef steak to ensure its tenderness. Season the steak with salt and pepper, and place the garlic and herbs on the grain side of the fillet. Use a meat hammer or a heavy object to infuse the flavors by gently pounding the garlic and herbs into the flattened steak. Allow it to sit for at least 10 minutes.

While the steak marinates, use a vegetable peeler to shave the cheese and toast the pine nuts. Be cautious with the pine nuts, as they can easily burn and turn bitter. For best results, roast batches of pine nuts in the oven at 150°C for 15 minutes, shaking the tray every 5 minutes. Once cooled, you can store the pre-roasted pine nuts in a sealed jar for up to a month.

To cook the steak, heat a non-stick pan over high heat. You should hear a satisfying sizzle when placing the flattened steak on the pan. Traditionally, tagliata beef steak is enjoyed rare or medium-rare, but you can adjust the cooking time according to your preference. I suggest cooking the meat slightly less than usual as it will continue cooking while resting. Initially, cook the steak for 2 minutes, flip it, and cook for an additional minute. When ready, turn off the heat, remove the steak, and wrap it in aluminum foil.

Allow the pan to cool for 3-5 minutes, then pour in the balsamic vinegar. Use a spatula to degrease the pan, combining the meat residue with the vinegar. Carefully open the foil parcel and pour the meat juices into the vinegar. Finally, add a knob of butter, season to taste, and mix well.

To plate the Italian beef steak tagliata, use a sharp knife to thinly slice the meat diagonally. Arrange the slices on a bed of arugula, and pour the sauce over the still-warm steak, allowing it to soak up the flavors. Garnish with shavings of Parmesan cheese, toasted pine nuts, and a scattering of cherry tomatoes. Enjoy this delectable salad bursting with Italian flavors.