Steak Tagliata
with Pesto Vinaigrette & Almond-Endive Salad
Cooking time
15 minutes
Servings
2/4
Calories
670 /serving
Slicing into a perfectly cooked steak? Pure joy. Known as tagliare in Italian, tender beef falls into place over an inspired salad of crisp endive, crunchy almonds and bold baby greens. Just drizzle a lemon and pesto vinaigrette over the works.
We will send you:
- 2 Top sirloin beef medallions (high-protein serving)
- 1 Lemon
- 30ml Basil pesto
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Endive
- 25g Almonds
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Almonds • Cashews • Milk
You will need:
Medium pan
Oil
Salt & pepper (S&P)
Whisk
Total Fat
51 g
Saturated Fat
10 g
Sodium
650 mg
Total Carb
14 g
Sugars
4 g
Protein
43 g
Fibre
6 g
Preparation
Cook the steaks
- Pat the steaks dry; rub with the spices and a drizzle of oil.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the steaks* and cook, 3 to 5 min. per side, until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice).
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, remove the root end of the endive; halve lengthwise, then thinly slice crosswise.
- Halve the lemon; juice ½ and quarter the remaining ½.
Make the salad
- In a large bowl, combine the endive, baby greens, almonds and S&P.
Make the vinaigrette
- In a medium bowl, whisk the pesto, lemon juice and S&P.
- Gradually add 2 to 3 tbsp oil (double for 4 portions) until you achieve your desired consistency.
Plate your dish
- Divide the salad between your plates.
- Top with the steaks.
- Drizzle with the vinaigrette.
- Garnish with the lemon wedges. Bon appétit!
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*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
