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RECIPE
13 INGREDIENTS 7 STEPS 30min

Italian Steak Tagliata & Couscous with Tomato Salad

4.0
1 Ratings
The juicy Italian steak Tagliata is perfect with fresh healthy tomato and avocado salad
Italian Steak Tagliata & Couscous with Tomato Salad Recipe | SideChef
The juicy Italian steak Tagliata is perfect with fresh healthy tomato and avocado salad
PeachDish
Southern-infused and internationally-inspired meals mailed to your home.
http://www.peachdish.com
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Delivery & Pickup From
Estimated Total: Estimated Total:
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PeachDish
Southern-infused and internationally-inspired meals mailed to your home.
http://www.peachdish.com
30min
Total Time
$12.12
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
2
Beef Tenderloin Steaks
1 pckg
1 sprig
2
Shallots
1 1/4 cups
Couscous
1/2 tsp
1/2 tsp
Rosemary Sea Salt
or Regular sea salt
1/4 cup
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Nutrition Per Serving

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CALORIES
1466
FAT
85.4 g
PROTEIN
65.9 g
CARBS
112.0 g

Cooking Instructions

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Step 1
Slice the Roma Tomatoes (4) into small cross-sections. Grip the Avocado (1) and slice it in half around the seed. Expose both halves and remove the seed. Use a knife to cut each half into smaller long slices, peeling off the skin as you go.
Step 2
Arrange the slices, creating a fun pattern with the Arugula (1 pckg) on your plate. Shred a few leaves from the Fresh Basil (1 sprig) . Whisk together Olive Oil (3 Tbsp) and the juice of one Lemon (1) ; drizzle on the salad with some basil leaves.
Step 3
Peel and dice Shallots (2) into small pieces. Preheat frying pan over medium-high. Combine Olive Oil (1 Tbsp) and the squeeze of a Lemon (1) and drizzle on the steak. Rub the Beef Tenderloin Steaks (2) with Rosemary Sea Salt (1/2 tsp) and freshly ground pepper.
Step 4
Add the steak to the hot frying pan and grill each side for 4 minutes (or longer if you want it more cooked). After 4 minutes, add the shallots.
Step 5
Chop up the Fresh Parsley (1 sprig) . While steak is cooking, bring 2.5 cups of water to a boil; pour the hot water into a bowl with the Couscous (1 1/4 cups) , parsley, and Paprika (1/2 tsp) . Cover while the water is absorbed, about 5 minutes.
Step 6
Take the steaks off the heat and rest for 5 minutes. Slice each steak into 1/2 inch slices against the grain. Arrange the steak on a plate with the arugula and couscous; squeeze over the remaining lemon juice.
Step 7
Sprinkle with Parmesan Cheese (2 Tbsp) and season to taste with salt and pepper. Buon appetito!
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Nutrition Per Serving
Calories
1466
% Daily Value*
Fat
85.4 g
109%
Saturated Fat
25.8 g
129%
Trans Fat
--
--
Cholesterol
195.1 mg
65%
Carbohydrates
112.0 g
41%
Fiber
16.6 g
59%
Sugars
9.1 g
--
Protein
65.9 g
132%
Sodium
759.3 mg
33%
Vitamin D
0.0 µg
0%
Calcium
319.2 mg
25%
Iron
7.2 mg
40%
Potassium
1772.9 mg
38%
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