Balsamic-Glazed Steak Tagliata
with Garlic-Herb Potatoes & Caesar Salad
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 piece
Seasoned Precooked Potato Slices
1 unit
Croutons
(Contains: Wheat, Milk)
1.5 ounce
Caesar Dressing
(Contains: Milk, Eggs, Fish)
1 unit
Lemon
10 ounce
Ranch Steak
1 tablespoon
Italian Seasoning
3 tablespoon
Parmesan Cheese
(Contains: Milk)
5 teaspoon
Balsamic Glaze
2 ounce
Mixed Greens
1 teaspoon
Garlic Powder
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
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.
