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Sliced Steak Tagliata

Sliced Steak Tagliata

with Sweet Potatoes, Green Beans, and Tomato Vinaigrette

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Tagliata comes from the Italian word for “to cut,” referring to the fact that this steak is always served sliced. Legend even has it the dish originated with a particularly persnickety noblewoman who demanded that her servants do the carving for her. We’re honoring her request by slicing up sirloin before serving and drizzling it with a balsamic sauce, which dribbles onto the sweet potato wedges, soaking them in succulent juices.

Tags:Gluten-free
Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Sweet Potato

¼ ounce

Rosemary

2 clove

Garlic

4 ounce

Grape Tomatoes

10 ounce

Ranch Steak

6 ounce

Green Beans

5 teaspoon

Balsamic Vinegar

1 unit

Beef Stock Concentrate

Not included in your delivery

1 tablespoon

Olive Oil

1.5 tablespoon

Butter

(ContainsMilk)

½ teaspoon

Sugar

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2803 kJ
Calories670 kcal
Fat40 g
Saturated Fat15 g
Carbohydrate48 g
Sugar14 g
Dietary Fiber9 g
Protein29 g
Cholesterol135 mg
Sodium580 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Bowl
Plastic Wrap
Strainer
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Cut sweet potatoes into wedges. Pick and roughly chop enough rosemary leaves from stems to give you 2 tsp. Smash 1 clove garlic with the back of your knife. Mince or grate other clove. Halve tomatoes lengthwise.

2

Toss together sweet potatoes, smashed garlic, half the chopped rosemary, a drizzle of olive oil, and a pinch of salt and pepper on a baking sheet. Roast in oven until tender and lightly crisped, about 20 minutes, tossing halfway through.

3

Heat a drizzle of olive oil in a large pan over medium-high heat. Season steak all over with salt and pepper. Add to pan and cook until browned on surface, 2-3 minutes per side. Transfer to another baking sheet, then roast in oven until cooked to desired doneness, 5-7 minutes. Let rest 5 minutes after removing from oven.

4

Place green beans in a medium, microwave-safe bowl with a splash of water. Cover bowl with plastic wrap and poke a few holes in wrap. Microwave on high until tender, about 5 minutes. Drain, then return to bowl. Add ½ TBSP butter and toss to melt and coat green beans.

5

Meanwhile, heat a drizzle of olive oil in pan used for steak over medium-high heat. Add tomatoes and minced garlic. Cook, tossing, until slightly softened and fragrant, 1-2 minutes. Stir in vinegar, ½ tsp sugar, remaining rosemary, and stock concentrate. Let simmer until reduced and slightly thickened, 2-3 minutes. Remove pan from heat and stir or swirl in 1 TBSP butter. Season with salt and pepper.

6

Thinly slice steak against the grain, then divide between plates along with green beans and sweet potato wedges. Drizzle tomatoes and vinaigrette over steak and serve.