Steak Tagliata

Name: Steak Tagliata with Roasted Sweet Potato Wedges & Watercress Salad
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 12 ounce Sirloin Steak; 4 ounce Watercress; 1 bunch Grape Tomatoes; 1 unit Sweet Potatoes; 1 sprig Rosemary; 1 teaspoon Dried Oregano; 2 clove Garlic; 1 tablespoon Balsamic Vinegar; unit Salt; unit Pepper; unit Olive Oil

with Roasted Sweet Potato Wedges & Watercress Salad

Recipe Development TeamPublished on March 10, 2015

4.2

(2.4K customers rated)

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Hearty watercress and thick-cut rosemary steak fires are the perfect accompaniment to juicy steak tagliata. Warming the tomatoes and oregano vinaigrette together makes for a fragrant dressing to drizzle over this italian steakhouse dish.

Tags:

Gluten-free

The quantities provided above are averages only.

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

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

12 ounce

Sirloin Steak

4 ounce

Watercress

1 bunch

Grape Tomatoes

1 unit

Sweet Potatoes

1 sprig

Rosemary

1 teaspoon

Dried Oregano

2 clove

Garlic

1 tablespoon

Balsamic Vinegar

Not included in your delivery

unit

Salt

unit

Pepper

unit

Olive Oil

Nutrition Values

/ per serving

Calories614 kcal

Energy (kJ)2569 kJ

Fat30 g

Carbohydrate46 g

Dietary Fiber8 g

Protein42 g

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

•Knife

•Baking Sheet

•Bowl

•Pan

•Plate

Instructions

Preheat oven to 400 degrees. Take the steak out of the refrigerator and allow to come to room temperature. Halve the tomatoes. Wash the sweet potatoes, then halve and cut into wedges (no need to peel). Strip the rosemary leaves off the sprig, then roughly chop. Smash garlic cloves with the side of your knife.

Toss sweet potato wedges on a baking sheet with the smashed garlic, rosemary, 1 tablespoon olive oil, salt and pepper. Place in the oven for 20 minutes, flipping halfway through, until golden brown.

Meanwhile, combine 1 1/2 tablespoons olive oil, 1 tablespoon balsamic vinegar, and 1/2 teaspoon dried oregano in a small bowl. Season vinaigrette with salt and pepper. Set aside.

Heat 1/2 tablespoon olive oil in a medium pan over medium-high heat. Pat the steak dry and season with salt and pepper on both sides. Add the steak to the pan and cook for 3-4 minutes per side, until golden brown. Transfer steak to the baking sheet in the oven to finish cooking for 6-8 minutes, or until cooked to desired doneness. When steak and potatoes are done, remove from oven. Allow steak to rest for 5 minutes.

Meanwhile, add the balsamic vinaigrette and the tomatoes to the same pan you cooked the steak in. Allow vinaigrette to cook slightly from the residual heat left in the hot pan.

Once steak has rested, thinly slice the steak against the grain.

Mound the watercress on a plate. Top with the sliced steak and serve alongside the sweet potato wedges. Drizzle with the tomatoes and vinaigrette and enjoy! Tip: Allowing meat to rest after cooking ensures all the juices and flavours are locked in.