Steak and arugula salad with Parmesan dressing

Steak and arugula salad with Parmesan dressing

Based on 13 ratings
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

"Note: Thinly sliced, medium-rare beef with arugula and parmesan cheese is an Italian classic, the so-called Tagliata di Manzo. This version adds green beans to the arugula salad and the parmesan cheese is blended with capers in a refreshing mayonnaise-based dressing. Sirloin steak is especially suitable for short searing. It is gently finished in the oven at 120°C / 250°F for a juicy result and perfectly consistent doneness."

Difficulty

Easy 👌

Preparation

25 min

Baking

15 min

Resting

5 min

Ingredients

2Servings
400 g
sirloin steaks
200 g
green beans
75 g
arugula
50 g
Parmesan cheese
1 tbsp
caper
1
egg yolk
½ clove
garlic
1 tsp
mustard
1 tbsp
white balsamic vinegar
2 tbsp
olive oil
140 ml
vegetable oil
1 tbsp
clarified butter
2 tbsp
lemon juice
¼ tsp
sugar
2 tbsp
water
salt
pepper
vegetable oil (for frying)
ciabatta bread (for serving)
MetricImperial

Utensils

oven, box grater, 2 bowls, hand mixer with beaters, frying pan

How-To Videos

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Homemade baguette

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How to sharpen a knife

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How to separate eggs

Nutrition per serving

Cal780
Fat57 g
Protein53 g
Carb13 g
  • Step 1/4

    Preheat the oven to 120°C/250°F. Grate Parmesan cheese. Blend half of the capers, egg yolk, garlic, mustard, some of the Parmesan cheese, balsamic vinegar, olive oil, sugar, and some water to a smooth paste. Slowly stream in vegetable oil while mixing. Season with salt and pepper. If needed, whisk in water, as needed, to achieve a creamy consistency.
    • 40 g Parmesan cheese
    • ½ tbsp caper
    • 1 egg yolk
    • ½ clove garlic
    • 1 tsp mustard
    • 1 tbsp white balsamic vinegar
    • 2 tbsp olive oil
    • 140 ml vegetable oil
    • ¼ tsp sugar
    • 2 tbsp water
    • salt
    • pepper
    • oven
    • box grater
    • bowl
    • hand mixer with beaters

    Preheat the oven to 120°C/250°F. Grate Parmesan cheese. Blend half of the capers, egg yolk, garlic, mustard, some of the Parmesan cheese, balsamic vinegar, olive oil, sugar, and some water to a smooth paste. Slowly stream in vegetable oil while mixing. Season with salt and pepper. If needed, whisk in water, as needed, to achieve a creamy consistency.

  • Step 2/4

    Sear all sides of the steak in a hot pan with clarified butter. Season with pepper and finish in the oven for approx. 15 min.
    • 400 g sirloin steaks
    • 1 tbsp clarified butter
    • frying pan

    Sear all sides of the steak in a hot pan with clarified butter. Season with pepper and finish in the oven for approx. 15 min.

  • Step 3/4

    Clean the pan and fry the beans in a little vegetable oil for approx. 10 min. Season with salt and deglaze the pan with lemon juice.
    • 200 g green beans
    • vegetable oil (for frying)
    • 2 tbsp lemon juice

    Clean the pan and fry the beans in a little vegetable oil for approx. 10 min. Season with salt and deglaze the pan with lemon juice.

  • Step 4/4

    Mix beans, arugula, remaining capers, and the dressing in a bowl. Arrange salad on plates. Slice steak and season with salt. Serve on top of the salad and sprinkle with the remaining Parmesan cheese. Enjoy!
    • ½ tbsp caper
    • 10 g Parmesan cheese
    • bowl

    Mix beans, arugula, remaining capers, and the dressing in a bowl. Arrange salad on plates. Slice steak and season with salt. Serve on top of the salad and sprinkle with the remaining Parmesan cheese. Enjoy!

  • Enjoy your meal!

    Steak and arugula salad with Parmesan dressing

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