Beef Tagliata Salad with Grilled and Fresh Chicories, Pistachio, Dates, and Fried Farm Egg
Chris Shackelford, Executive Chef and Sommelier at Trelio Restaurant, shares his recipe for Beef Tagliata Salad. This simple dish showcases seasonal winter produce along with always-in-season ingredients, proving that there's always something delicious to enjoy in the Golden State.
Ingredients
- 4 lbs skirt steak or flat iron
- 2 TBSP extra virgin olive oil
- 1 large head radicchio
- 1 large head frisee or curly endive
- 12 dates pitted
- ¼ cup pistachios toasted and crushed
- 6 farm eggs
- 3 Yukon Gold potatoes
For the dressing
- ½ cup shallots finely chopped
- ½ cup applewood smoked bacon finely chopped
- 1 TBSP Dijon mustard
- ½ cup sparkling wine or white wine vinegar
- 1 tsp thyme leaves
- 3 TBSP extra virgin olive oil
- salt and pepper
For serving
- 1-2 750 ml bottles California Pinot Noir for serving
Instructions
- Trim the beef of any silverskin or extra fat. Season with salt and pepper and allow to sit for 30 minutes. Rub the steaks with olive oil and refrigerate for at least 1 hour.
- Peel and dice the potatoes. Place in a pot and cover with cold water and a few pinches of salt. Place over high heat and bring to a boil. At that point test the potatoes for doneness. Remove and drain from water to cool.
- Slice the dates into long slivers.
- For the dressing, sweat the bacon in a sauce pot on medium heat until all of the fat is released and the bacon starts to brown. Add the shallots and stir for three to four minutes until the shallots are translucent and any liquid they release has evaporated. Add the mustard and the vinegar and stir. Bring to a boil then remove from the heat and add the extra virgin olive oil. Season with salt and pepper to taste.
- Cut the radicchio into 6 wedges and season with salt, pepper, and olive oil. Grill or pan roast over high heat to char the outside cut edges. Once charred, squirt a few tablespoons of water into the pan to steam the inside of the wedges. Remove from the pan. Remove the core and place in a large bowl.
- Wash and cut the other chicory(s) and dry thoroughly. Add to the large bowl with the radicchio.
- In a large cast iron over high heat or on a grill, cook the steaks to desired temperature.
- Remove the steaks from the cast iron and place in a warm place to rest. Whip out the pan and add a little oil and the diced potatoes. Season with salt and pepper and cook until lightly browned. Remove and set to the side.
- In a new pan, fry the eggs to preferred temperature.
- To plate, toss the bacon vinaigrette with the chicories and place on the plate. Sprinkle the dates, potatoes, and pistachios onto the chicories.
- Slice beef and place over the chicories with the eggs. Reseason the whole dish with a sprinkle of salt and black pepper and drizzle with EVOO.
Video
Notes
Chef Shackelford suggests pairing this dish with a California Pinot Noir.
Nutrition
Calories: 953kcalCarbohydrates: 33gProtein: 94gFat: 50gSaturated Fat: 16gPolyunsaturated Fat: 5gMonounsaturated Fat: 24gTrans Fat: 1gCholesterol: 415mgSodium: 496mgPotassium: 1953mgFiber: 6gSugar: 12gVitamin A: 2471IUVitamin C: 28mgCalcium: 119mgIron: 9mg
Tried this recipe?Mention @cagrownofficial or tag #CAGROWN!