Steak Tagliata with Yellow Carrot
with salad, pumpkin seeds and Parmigiano Reggiano
This recipe provides 265 grams of vegetables per portion.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 piece
Steak
1 piece
Yellow carrot
10 g
Pumpkin seeds
(May be present: Pinda's, Noten, Sesamzaad)
30 g
Arugula & lamb's lettuce
½ piece
Red onion
20 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
4 milliliters
Crema di balsamico
(Contains: Zwaveldioxide en sulfiet)
Not included in your delivery
½ tablespoon
Olive oil
½ tablespoon
Extra virgin olive oil
¼ tablespoon
Balsamic vinegar
½ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Take the steak out of the fridge so it can come up to room temperature – for the best results, do this at least half an hour before cooking.
- Cut the carrots into 1cm thick slices. Cut any larger slices in half.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat.
- Fry the carrots for 9 - 12 minutes until golden brown and tender. Season with salt and pepper to taste and keep warm over low heat until ready to serve.
- Heat a frying pan without any oil over high heat. Toast the pumpkin seeds for 1 - 2 minutes, or until they start to pop, then remove from the pan and set aside.
- In a salad bowl, make a dressing by mixing the extra virgin olive oil with the balsamic vinegar and some salt and pepper to taste.
- Toss the arugula and lamb's lettuce with the dressing.
- Slice the onion into half rings.
- Heat a knob of butter in the same frying pan over medium-high heat. Season both sides of the steak with salt and pepper.
- Once the butter is nice and hot, put the steak and onion in the pan. Fry the steak for 1 - 3 minutes on each side, or until cooked to your preference (see tip).
- Take the steak out of the pan when finished and let it rest under aluminium foil. Keep frying the onion until ready to serve.
Tip: fry the steak for 1 - 2 minutes per side for rare, 2 - 3 minutes per side for medium-rare and 4 - 5 minutes per side for well done.
- Serve the salad onto plates and place the carrot on top of the salad.
- Serve the steak on top of the carrot, then top with the onion.
- Use a peeler or cheese slicer to slice the Parmigiano Reggiano into flakes.
- Garnish the salad with the Parmigiano Reggiano, crema di balsamico and pumpkin seeds.
