Lisa Faulkner BBQ Recipes | Steak Tagliate | Red Tractor

Lisa Faulkner BBQ recipes

Steak tagliate with pea shoot salad

Added 06 May 2016
Steak Tagliata with peashoots is a lovely summer salad, perfect as a starter or main course. "Tagliata" means thinly sliced. This recipe is simple and quick to make, ready in just 15 minutes. Perfect as a delicious share platter this BBQ season!

Serves 4.
  • 2 sirloin steaks about 200g each
  • 1 tbsp Red wine vinegar
  • finely grated zest of a lemon and a squeeze of juice
  • generous pinch of English mustard powder
  • 100ml extra virgin olive oil
  • 75g pea shoots
  • 75g watercress
  • a small handful of fresh mint leaves, chopped
  • 8 radishes, finely sliced
  • 300g podded fresh peas
  • 75g parmesan shavings
  1.  Heat the bbq until good and hot.
  2. Take the steaks and rub with a little of the olive oil and season with salt and pepper
  3. Cook the steaks on the hottest part of the bbq for 1- 2 minutes each side. Allow to rest on a piece of foil to catch the resting juices.
  4. In a jug, whisk together the red wine vinegar, lemon zest and juice and the mustard powder with some seasoning. Gradually whisk  in the olive oil then add any juices from the resting steak. 
  5. Toss the pea shoots, watercress, mint and radishes together with half of the dressing and put on a serving platter.
  6. Slice the steaks thinly on an angle, arrange on top of the leaves, scatter with the parmesan and drizzle with the remaining dressing and serve.
PROPS
  • Tongs
  • Glass bottle for oil
  • Wooden chopping board
  • Little bowls for sea salt and cracked black pepper
  • Measuring spoons
  • Little glass jug for mixing dressing
  • Small whisk
  • Nice enamel colander for leaves
  • Bowl for podded peas (pretty)
  • Pretty bowl for radishes
  • Small bowls for goats curd
  • Pretty platter for salad
  • Salad servers or spoons
  • Napkin or cloth for end shot 
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