Tagliatta And Everything Salad
Serves: 6
Cecile Bahringer
1 January 1970
Based on User reviews:
44
Spice
59
Sweetness
39
Sourness
45
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 tbsp
Dijon MustardDirections:
1
Let steaks rest to take the chill off
2
Preheat the grill or a grill pan or large skillet to medium high to high heat
3
Chop garlic, then finely chop herbs and mix together
4
Add lemon zest over the herb mixture and toss to combine
5
Add grill seasoning or salt and pepper to the pile and combine
6
Drizzle steaks with extra-virgin olive oil and rub liberally with herb mixture on all sides
7
Bring a few inches of water to a boil in a medium pan
8
Peel and slice beets 1/2 to 3/4-inch thick
9
Simmer beets until just tender, 6 to 7 minutes
10
Drain beets, cold shock them
11
Pat beets dry
12
Trim and slice the fennel into 1/2-inch thick pieces
13
Combine greens in a large shallow bowl or platter
14
Spray grill or grill pan with cooking spray
15
Grill beets, fennel and steaks 2 minutes on each side until evenly marked
16
Meat should still be pink inside
17
Allow meat to rest a few minutes
18
Whisk together the scallions, lemon juice, mustard, cumin, vinegar and stream in extra-virgin olive oil
19
Dress and season the salad greens
20
Slice the veggies and scatter over salad
21
Crumble cheese and arrange over vegetables
22
Serve salad, slice steak very thin on an angle and arrange meat over individual portions of salad and veggies