Tagliata with rocket & tomato salad recipe

  • Serves 4
  • 12 hrs 00 mins to prepare and 15 mins to cook
  • 195 calories / serving
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Healthy PC tagliatawithrocketandtomatosalad He

Marinate the steak in a freezer bar or dish with the marinade ingredients for 12 hours in the refrigerator. When ready to cook, heat a griddle pan to high or preheat the oven to 200°C, 400°F, Gas 6.

If cooking the steak on the griddle, cook for about 6 minutes per side for rare or 7 minutes per side for medium. This steak cut is best served pink. If cooking in the oven, roast for 13-15 minutes, depending on preference. Once cooked to your liking, remove to a double thickness of foil, sprinkle with salt and a squeeze of lemon juice and wrap up tightly. Rest for 10 minutes – the steak will continue to cook.

Arrange the rocket and tomato on a large serving platter and drizzle with a little extra-virgin olive oil and sprinkle over a little salt. Remove the steak from the foil, carefully reserving the resting juices and slice thinly. Lay the slices over the salad then pour over the juices. 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 1 rump steak, 3-4cm thick, cut along length of the rump
  • For the marinade

  • 1 garlic clove, unpeeled and lightly crushed
  • 3tbsp olive oil
  • 1tsp freshly ground black pepper
  • salt
  • zest of ½ lemon
  • 1tbsp Worcestershire sauce
  • 70g rocket leaves
  • 4 tomatoes, thickly sliced
  • extra virgin olive oil
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  • Energy 811kj 195kcal 10%
  • Fat 13.8g 20%
  • Saturates 2.7g 14%
  • Sugars 2.8g 3%
  • Salt 0.4g 7%

of the reference intake
Carbohydrate 3.2g Protein 14.5g Fibre 1.3g

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