Balsamic Grass-Fed Rib-Eye Tagliata
with Garlic-Herb Potatoes & Caesar Salad
- Wheat
- Milk
- Eggs
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
1 unit
Croutons
(Contains: Wheat, Milk)
12 ounce
Potatoes
1.5 ounce
Caesar Dressing
(Contains: Eggs, Milk)
1 unit
Lemon
16 ounce
Grass-Fed Rib-Eye 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
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
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 servings) and cover with plastic wrap. Microwave until almost tender, 4 minutes (you’ll finish the potatoes in Step 2). Keep covered.
Pat steak* dry with paper towels and season with remaining 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.
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, add mixed greens, dressing, croutons, half the Parmesan, a squeeze of lemon juice (big squeeze for 4 servings), salt, and pepper to a second large bowl; toss to combine. TIP: If you like, crush croutons in the bag with your hands before using.
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.
