Tagliata with Celery and Mushroom Salad

Name: Tagliata with Celery and Mushroom Salad
Ingredients: 4-5 ribs celery with lots of leafy tops, cut crosswise into 3-inch pieces, then thinly sliced lengthwise; 1 bunch scallions, halved crosswise and sliced lengthwise; 5-6 tablespoons extra virgin olive oil (EVOO); 3 large cloves garlic, very thinly sliced; 2 sirloin steaks, 1 1/2 inches thick, at room temperature; Kosher salt; black pepper; 2 tablespoons fresh rosemary, finely chopped; 1 1/2 lemons; Fine sea salt flakes; A generous handful of flat leaf parsley, chopped; 4 portobello mushrooms, gills scraped off, mushrooms very thinly sliced; Shaved Parmigiano Reggiano cheese or Pecorino cheese

rachaelray.com

Garlicky steak pairs with a crunchy celery and mushroom salad in this light but satisfying dish.Ingredients 4-5 ribs celery with lots of leafy tops, cut crosswi

View full recipe on rachaelray.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at rachaelray.com.

Share this recipe:

Cooking tools:

Ingredients

4-5 ribs celery with lots of leafy tops, cut crosswise into 3-inch pieces, then thinly sliced lengthwise
1 bunch scallions, halved crosswise and sliced lengthwise
5-6 tablespoons extra virgin olive oil (EVOO)
3 large cloves garlic, very thinly sliced
2 sirloin steaks, 1 1/2 inches thick, at room temperature
Kosher salt
black pepper
2 tablespoons fresh rosemary, finely chopped
1 1/2 lemons
Fine sea salt flakes
A generous handful of flat leaf parsley, chopped
4 portobello mushrooms, gills scraped off, mushrooms very thinly sliced
Shaved Parmigiano Reggiano cheese or Pecorino cheese