HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSliced Steak Tagliata
Sliced Steak Tagliata

Sliced Steak Tagliata

with Roasted Potatoes, Sugar Snap Peas, 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 that the dish originated with a particularly persnickety aristocrat 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 potato wedges, soaking them in succulent juices.


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

Total Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

24 ounce

Yukon Gold Potatoes

¼ ounce


4 clove


8 ounce

Grape Tomatoes

12 ounce

Sugar Snap Peas

20 ounce

Ranch Steak

3 tablespoon

Balsamic Vinegar

2 unit

Beef Stock Concentrate

Not included in your delivery

2 tablespoon

Olive Oil

3 tablespoon



½ teaspoon


Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3180 kJ
Calories760 kcal
Fat40 g
Saturated Fat15 g
Carbohydrate66 g
Sugar11 g
Dietary Fiber11 g
Protein33 g
Cholesterol135 mg
Sodium540 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Plastic Wrap
Medium Bowl
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Cut potatoes into wedges. Pick and roughly chop enough rosemary leaves from stems to give you 1 TBSP. Smash 2 cloves garlic with the back of your knife. Mince or grate other 2 cloves. Halve tomatoes lengthwise. Trim any tough ends from snap peas.


Toss together sweet potatoes, smashed garlic, 2 tsp chopped rosemary, a large drizzle of olive oil, and a pinch of salt and pepper on a baking sheet. Roast in oven until tender and lightly crisped, about 25 minutes, tossing halfway through.


Heat a large 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.


Place snap peas 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, 7-8 minutes. Drain, then return to bowl. Add 1 TBSP butter and toss to melt and coat snap peas.


Meanwhile, heat a large 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 3 TBSP vinegar (we sent more), ½ tsp sugar, remaining chopped rosemary, and stock concentrates. Let simmer until reduced and slightly thickened, 2-3 minutes.


Remove pan with vinaigrette from heat and stir or swirl in 2 TBSP butter. Season with salt and pepper. Thinly slice steak against the grain, then divide between plates along with snap peas and potatoes. Drizzle tomatoes and vinaigrette over steak and serve.