Balsamic-Glazed Steak Tagliata
with Garlic-Herb Potatoes & Caesar Salad
- Eggs
- Milk
- Fish
- Wheat
Tagliata is a popular way to serve steak in Italy and a quick, delicious riff on meat and potatoes. Lean ranch 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
10 ounce
Seasoned Precooked Potato Slices
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
Cooking Oil
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Open package of potatoes and drain off any excess liquid. Quarter lemon.
• Pat steak dry with paper towels and season with half the Italian Seasoning, salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan. • Heat 2 TBSP butter(4 TBSP for 4 servings) in pan used for steak over medium-high heat. Add potatoes; season with garlic powder, remaining Italian Seasoning, salt, and pepper. Cook, undisturbed, until potatoes are warmed through and crispy on one side, 3-5 minutes. Stir gently, scraping up any crispy bits on the bottom. TIP: If potatoes begin to stick to the pan, add a splash of water.
• Meanwhile, add mixed greens, dressing, croutons, half the Parmesan, a squeeze of lemon juice (big squeeze for 4 servings), salt, and pepper to a large bowl; toss to combine. TIP: If you like, crush croutons in the bag with your hands before adding.
• Thinly slice steak against the grain. • Divide steak, salad, and potatoes between plates. Drizzle steak with as much balsamic glaze as you like and top salad with remaining Parmesan. Serve with remaining lemon wedges.
Beef is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: The balsamic glaze adds amazing flavor to the steak, though some found it overpowering while others wanted more.
- Ease of prep: Super quick and easy to make with precooked potatoes saving significant prep time, though cooking takes longer than stated.
- Suggestions: Butterfly thick steaks for even cooking, use less Italian seasoning on potatoes, and add extra lemon juice to finish potatoes.
- Portions: Steak portions run small for the premium price, and salad greens are often insufficient for multiple servings.
- Steak quality: Many found the ranch steak tough and gristly; trimming fat beforehand and proper resting helps with tenderness.
- Salad preference: Most prefer romaine lettuce over mixed greens for Caesar salad, as the greens get soggy with dressing.
Reviews from our home cooks
Great meal and easy to make. Enjoyed the flavor of the balsamic glaze. Would have appreciated notes about resting the steak. I did rest it and it was very tender.
The lemon and balsamic glaze on the steak was excellent. Precooked potatoes made it a quick and easy meal.
This was quick to prep and cook and the balsamic glaze took it from delicious to *amazing*
The balsamic glaze added a layer of flavor to the dish, and the crunchy potatoes added wonderful texture!
Liked the garlic potatoes and glazed steak. The lettuce to the salad was a bit wilted - had to throw some of it out.
Delicious and we liked the portion size (not too much, not too little). The balsamic glaze was a bit sweet. I think I'd use it very sparingly next time.
Excellent. I cooked the potatoes in the air fryer on 400 for 9 minutes and they were perfect with a little crisp. I also had some fresh Bella mushrooms in my fridge so I cut them up, cooked them and put the balsamic glaze on them and it was fantastic.
This was a great cut of steak and a good mixture of flavors. We actually did some different things. I added sliced honeycrisp apples to the caesar salad which was perfect. And since I do not eat red meat I fried the potatoes in a clean pan. Also, my husband grilled the steak ( and my ahi steak) outside. I know the idea is it is a quick and easy meal. But my point is the ingredients were great and I would recommend any personal edits to make it sublime.
The pre-cooked potatoes were not delicious. And I think the Italian seasoning on them was way too much. The Caesar dressing was really super thick I ended up having leftovers the next day. I used a balsamic drizzle on the salad. And rather than more potatoes, I roasted some green beans.
The best steak salad. My son was impressed with how the salad dressing paired well with the steak glaze. Great job!
