Beef tagliata, flame-roasted tomato & mozzarella salad
'Tagliata' is an Italian term that translates as 'sliced steak'. In this summery salad, the hot barbecue coals give top-quality beef from British native breeds a wonderfully smoky flavour and quickly caramelise the early-season tomatoes.
- CourseMain meal
- Prepare10 mins
- Cook15 mins
- Total time25 mins
- 2 x 150g Waitrose British Beef Sirloin Steak
- 250g pack mixed baby tomatoes
- 2½ tbsp extra virgin olive oil
- ½ unwaxed lemon, juice
- ½ x 90g bag wild rocket
- 125g ball Galbani Mozzarella, drained and roughly torn
- 2 tbsp mature balsamic vinegar (or balsamic glaze)
Season the steaks and set aside. Pierce the tomatoes with the tip of a sharp knife and put on a small flameproof baking tray into which they fit snugly. Season and drizzle with 1 tbsp oil. Prepare the barbecue for direct cooking.
Put the tomato tray between the hot and middle parts of the grill, then put the lid on the barbecue, making sure all the vents are open. Roast for 5-10 minutes, until the tomatoes are saucy and blistered, then drizzle over 1/2 the lemon juice. Move to the cooler part of the barbecue to keep warm.
Rub the steaks with 1/2 tbsp oil. Cook on the hottest part of the grill for 1-2 minutes on each side (for medium; cook for a few minutes more for well done), until all the cut surfaces of the meat are fully cooked. Set aside to rest for 5 minutes, loosely covered with foil.
Meanwhile, whisk the remaining lemon juice in a medium bowl with the remaining 1 tbsp olive oil until combined, then toss through the rocket and season. Slice the steaks thinly and serve with the dressed rocket, roasted tomatoes and mozzarella. Finish with a drizzle of the balsamic vinegar (or balsamic glaze).
Typical values per serving when made using specific products in recipe