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Beef Tagliata Salad With Tomatoes, Rocket And Basil

Beef Tagliata Salad With Tomatoes, Rocket And Basil

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Looking for a healthy low-carb beef dish? Try this vibrant Italian-style salad made with lean steak and roasted cherry tomatoes, and topped with a drizzle of basil pesto, shavings of parmesan cheese and crunchy toasted almonds.

Preparation time


300 g cherry tomatoes, halved
15 ml olive oil
Robertsons atlantic sea salt
2 sprigs thyme
1 packet Knorr hearty beef soup
2.5 ml Robertsons black pepper
30 ml canola oil
500 g flank steak (or rump steak)
60 g mixed rocket leaves
20 g basil leaves
80 ml basil pesto
30 g Parmesan / pecorino, shaved
30 g slivered almonds, toasted

Preparation method

Heat the oven to 120C.
Place the tomatoes on a lined baking tray, drizzle them with 10ml olive oil, a pinch of Robertson’s Atlantic Sea Salt and thyme.
Slowly roast them for 1 hour, tossing them half way through.
Once the tomatoes are out of the oven, turn the temperature up to 160C.
Mix the Knorr Hearty Beef Soup, Robertson’s Black Pepper, 15ml canola oil and 30ml cold oil together to form a paste, then massage it in to the steak.
Heat the remaining 15ml canola oil in a pan over a high heat. When the oil is almost at smoking point, add the steak and seal it on both sides. Put the steak on a tray and put it into the oven for 7-10 minutes, depending on how well-done you would like it.
Once cooked, remove it from the oven and set aside to cool slightly.
Once the steak has cooled, slice it into thin strips.
Toss the rocket and basil with a 5ml olive oil and lay it on the platter, arrange the sliced steak pieces and tomatoes on top. Drizzle over the basil pesto.
Finish with parmesan/pecorino shavings and toasted almonds.

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