Best Tagliatta And Everything Salad Recipes

Tagliatta and Everything Salad image

Provided by Rachael Ray : Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 20

2 pounds 1/2-inch thick shell steaks (3 large but very thin-cut steaks)
4 large cloves garlic, cracked from skins
5 to 6 sprigs fresh rosemary, stripped
1/4 cup, a generous handful, flat-leaf parsley
1 lemon, zested
1 rounded tablespoon steak seasoning or salt and pepper (recommended: Montreal Seasoning for Steak by McCormick)
Extra-virgin olive oil, for drizzling
2 large golden beets
1 bulb fresh fennel
1 heart romaine, chopped
1 bundle arugula, chopped
4 cups spinach, 1/2 a sack, chopped
Olive Oil cooking spray, for grill or grill pan
1/2 pound ricotta salata, crumbled
2 scallions, finely chopped
1 lemon, juiced
1 tablespoon Dijon mustard
1 teaspoon ground cumin, 1/3 palm full
3 tablespoon red wine vinegar, eyeball it
1/3 cup extra-virgin olive oil, eyeball it

Steps:

Let steaks rest to take the chill off. Preheat the grill or a grill pan or large skillet to medium high to high heat.
Chop garlic, then finely chop herbs and mix together. Add lemon zest over the herb mixture and toss to combine. Add grill seasoning or salt and pepper to the pile and combine. Drizzle steaks with extra-virgin olive oil and rub liberally with herb mixture on all sides.
Bring a few inches of water to a boil in a medium pan. Peel and slice beets 1/2 to 3/4-inch thick. Simmer beets until just tender, 6 to 7 minutes. Drain beets, cold shock them. Pat beets dry. Trim and slice the fennel into 1/2-inch thick pieces.
Combine greens in a large shallow bowl or platter.
Spray grill or grill pan with cooking spray. Grill beets, fennel and steaks 2 minutes on each side until evenly marked. Meat should still be pink inside. Allow meat to rest a few minutes.
Whisk together the scallions, lemon juice, mustard, cumin, vinegar and stream in extra-virgin olive oil. Dress and season the salad greens. Slice the veggies and scatter over salad. Crumble cheese and arrange over vegetables. Serve salad, slice steak very thin on an angle and arrange meat over individual portions of salad and veggies.

Nigella Lawson's Tagliata for Two image

Provided by Kerena

Categories Steak

Time 14m

Yield 1 steak, 2 serving(s)

Number Of Ingredients 8

2 tablespoons extra virgin olive oil (plus some for oiling)
1/2 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
1/2 teaspoon table salt (or just under 1 teaspoon of Kosher Salt)
2 teaspoons red wine vinegar
12 ounces New York strip steaks (1 Steak)
8 ounces cherries (halved) or 8 ounces grape tomatoes (halved)
3 sprigs fresh oregano (to serve) (optional)

Steps:

Heat a grill pan, or cast-iron or heavy non-stick frying pan.
In a small dish that can take the steak snugly later, combine the extra-virgin olive oil, red pepper flakes, dried oregano, salt, and red wine vinegar. Oil the steak lightly and put it in the hot pan and cook for 2 minutes on each side, then remove it to the dish of spicy marinade and sit the cooked steak for 2 minutes a side in the dish. Your steak will be rare, but that's the way it's meant to be.
Remove the steeped steak to a board, ready for slicing, and while it sits there, arrange the cherry tomatoes, cut-side down, in the marinade dish. Cut the steak into thin slices on the diagonal and arrange on a serving dish or 2 dinner plates.
Smoosh the tomatoes around in the marinade, then pour them, and the marinade, over the ribbons of meat. Add a few leaves of fresh oregano, if you can get them, and serve immediately.