Tagliata (Thin Sliced) Beef Steak Salad

• 300 grams Beef steak (your favorite parts)
• 1 tbsp Olive oil (for steak)
• 1 bag Mixed baby salad leaves
• 4 leaves Red leaf lettuce or your favorite lettuce
• 4 tbsp Water
• 1 tbsp Garlic, finely chopped
• 3 tbsp Red or white wine vinegar
• 2 tbsp Balsamic vinegar
• 1/2 tsp Sugar
• 4 tbsp Extra-virgin olive oil
• 1 tbsp Finely chopped parsley
• 1 dash Salt and pepper
• 1 dash Coarsely ground black pepper

1. Rinse the vegetables and drain well.
2. Julienne the lettuce roughly.
3. Spread the salad on a plate.
4. Lightly salt and pepper the steak.
5. Heat the olive oil in the frying pan and cook the steak.
6. Cook to your desired doneness.
7. Let the steak rest on another plate to allow the juices to settle.
8. Meanwhile, make the sauce.
9. Turn off the heat after removing the steak.
10. Then add all ingredients in the frying pan.
11. Turn the heat on again, cook over a medium heat.
12. Reduce the sauce to half and turn the heat off.
13. Add the extra-virgin olive oil, parsley and juice from the steak on the plate and mix.
14. Season with salt and pepper to taste.
15. Now slice the steak into 7-8 mm thick pieces.
16. "Tagliata" means thinly sliced meat in English.
17. Pour half of the sauce over the salad on the plate and place thinly sliced meat on top.
18. Then pour on the rest of the sauce.
19. Sprinkle coarsely ground black pepper to taste at the end.

beef, olive oil, salad leaves, red leaf, water, garlic, red, vinegar, sugar, extravirgin olive oil, parsley, salt, ground black pepper

Taken from cookpad.com/us/recipes/153131-tagliata-thin-sliced-beef-steak-salad (may not work)