Balsamic-Glazed Steak Tagliata
Elevated Dinners, Impressively Easy
- Eggs
- Milk
- Fish
- Wheat
Tagliata is a popular way to serve steak in Italy and a quick, delicious riff on meat and potatoes. Lean reach steak is dusted with Italian seasonings, quick-seared, then drizzled with sweet, tangy balsamic glaze. It’s served with a fresh lemony Caesar salad with lots of Parmesan and crunchy croutons, plus a side of buttery garlic-herb potatoes that you’ll steam, then pan-sear for a crispy, golden finish. It’s a homey, robust, and fuss-free meal for any weeknight!
Ingredients
12 ounce
Potatoes
1 unit
Lemon
1 tablespoon
Italian Seasoning
1 teaspoon
Garlic Powder
10 ounce
Ranch Steak
2 ounce
Mixed Greens
1.5 ounce
Caesar Dressing
(Contains: Eggs, Milk, Fish)
1 unit
Croutons
(Contains: Milk, Wheat)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
5 teaspoon
Balsamic Glaze
Not included in your delivery
1 teaspoon
Cooking Oil
2 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Dice potatoes into 1-inch pieces. Quarter lemon. • In a large microwave-safe bowl, combine potatoes, garlic powder, half the Italian Seasoning (you’ll use the rest in the next step), salt, and pepper. Add 2 TBSP butter (4 TBSP for 4) and cover with plastic wrap. Microwave until almost tender, 4 minutes (you’ll finish the potatoes in Step 2). Keep covered.
• Pat steak* dry. Season with remaining Italian Seasoning, salt, and pepper. Drizzle oil in a hot large pan. Add steak and cook to desired doneness, 3-6 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan. • Carefully remove plastic wrap from bowl with microwaved potatoes. Add potatoes to pan used for steak over medium-high heat. Cook, stirring occasionally, until fork-tender, 1-2 minutes.
• Meanwhile, in a second large bowl, toss mixed greens, dressing, croutons, half the cheese, a squeeze of lemon (big squeeze for 4), salt, and pepper until coated. TIP: If you like, crush croutons in the bag with your hands before using.
• Thinly slice steak against the grain. • Drizzle steak with as much balsamic glaze as you like and top salad with remaining cheese. Serve with remaining lemon wedges.
Steak is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the balsamic glaze, calling it delicious and a perfect touch to elevate the steak 🍲.
- Ease of prep: Customers appreciated how quick and easy this meal was to prepare, with pre-sliced potatoes saving time.
- Suggestions: Some found the steak tough; consider tenderizing or adjusting cooking time for a more tender result.
- Portions: A few mentioned the steak portions were small or uneven; larger, more consistent cuts would be appreciated.
- Potatoes: While convenient, some felt the pre-cooked potatoes lacked flavor or had an odd texture.
Reviews from our home cooks
Surprisingly easy to follow directions. Dinner came together fast. Everything was very good. The steak was wonderful by itself, but the balsamic sauce elevated this dish. I would recommend this dish.
Good. The balsamic glaze on the steak was very tasty. We just did oven roasted potatoes instead of what the recipe called for and enjoyed it. Could have used more greens as there was way more dressing than we had actual salad for.
This was a winner for sure. I wasn't sure about the quality of the steak initially, but as soon as we cut into it, I can tell it was going to be good. The balsamic was the perfect touch to put this whole meal together. Definitely looking to try some other beef dishes.
Fantastic!! Delicious recipe, although the recipe didn't mention this, I heated the balsamic vinaigrette with the pan drippings from the steak and came out great.
The balsamic glaze didn't go well with the steak. The size it had us cut the potatoes were too big based on making them soft enough to eat per the instructions given. Romaine would have been better vs mixed greens with Cesar. Stage flow of the instructions were confusing. Also way too expensive for what was given.
Had the steak tagliata this evening for dinner, perfect portions and great pairing with the potatoes & salad.
Balsamic glaze was wonderful. Steak and salad were great too. Only thing that could be improved would be more options for sides. 90% of meals come with potatoes and we are tired of potatoes.
Tasty and different. Balsamic sauce was great. In your recipe, you should suggest warming the sauce. I put the sauce bag in hot water for a few minutes before I put it on the steak.
Great meal, but the Balsamic was a bit strong since we used the entire package as instructed. If we have it again we will reduce the amount we put on the steak
Fantastic. The balsamic glaze over this was so good. I also had no idea there was a faster way to make smashed potatoes. Love that tip.
