Tagliatta and Everything Salad Recipe

Name: Tagliatta and Everything Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.

1247

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 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, and more.

Yes, Tagliatta and Everything Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Tagliatta and Everything Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions