with Roasted Sweet Potato Wedges & Watercress Salad
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.
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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.