Steak Tagliata with Fresh Vegetable Salsa Recipe serves: 4
Prep Time 20 Minutes
Cook Time 10 Minutes

Nutritional Information

Serving Size 1 serving
Amount Per Serving
Calories 290
Calories from Fat 190
Total Fat 21 g
Saturated Fat 4 g
Trans Fat 0 g
Cholesterol 35 mg
Sodium 200 mg
Total Carbs 5 g
Dietary Fiber 1 g
Sugars 2 g
Protein 20 g

Steak Tagliata with Fresh Vegetable Salsa


  • 2 small zucchini
  • 2 medium yellow and/or red bell pepper, seeded and finely chopped
  • 1 small yellow onion, finely chopped
  • 2 Tbsp. finely chopped lemon pulp
  • 1 tsp. grated lemon peel
  • 3 Tbsp. finely chopped fresh parsley leaves
  • 1/4 tsp. salt
  • 1/8 tsp. freshly ground black pepper
  • 5 Tbsp. Bertolli┬« Extra Virgin Olive Oil, divided
  • 1 clove garlic
  • 2 boneless beef sirloin strip steaks [or rib eye steaks], 1-inch thick (about 1-1/4 lbs.)


  1. For vegetable salsa, in medium bowl, combine zucchini, yellow pepper, onion, lemon pulp, lemon peel, parsley, salt, black pepper and 3 tablespoons Olive Oil; set aside.
  2. In 12-inch nonstick skillet, heat remaining 2 tablespoons Olive Oil with garlic over medium-high heat, stirring occasionally, 1 minute or until lightly golden; remove garlic from skillet.
  3. Season steaks, if desired, with salt and ground black pepper. In same skillet, cook steaks 4 minutes or until desired doneness, turning once. Let steaks stand 5 minutes, then slice and serve with vegetable salsa.
  • COOKING TIP: For a more flavorful vegetable salsa, make at least 3 hours ahead to allow flavors to meld.

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