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Steak Tagliata

Steak Tagliata

with Rosemary Sweet Potato Wedges and Arugula Salad

Peppery arugula and thick-cut rosemary steak fries 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 classic.


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

Total Time30 minutes
Prep Time


serving amount

4 ounce

Grape Tomatoes

¼ ounce


12 ounce

Sweet Potatoes

2 clove


2 tablespoon

Balsamic Vinegar

1 teaspoon

Dried Oregano

12 ounce

Sirloin Steak

4 ounce


Not included in your delivery

8 teaspoon

Olive Oil






Nutrition Values

/ per serving
Calories577 kcal
Energy (kJ)2414 kJ
Fat28 g
Saturated Fat7 g
Carbohydrate43 g
Sugar12 g
Dietary Fiber8 g
Protein41 g
Cholesterol0 mg
Sodium197 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.


Baking Sheet
Small Bowl
Large Pan



Prep the ingredients: Wash and dry all produce. Preheat oven to 450 degrees. Halve the tomatoes. Cut the sweet potato into wedges. Strip the rosemary of the stems and roughly chop the leaves (you’ll want about 1 heaping teaspoon). Smash the garlic cloves with the side of your knife.

Roast the sweet potato wedges

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


Make the vinaigrette: In a small bowl, whisk together the balsamic vinegar, 2 Tablespoons olive oil, and ½ teaspoon oregano. Season with salt and pepper. Set aside.

Cook the steak

Heat a drizzle of olive oil in a large pan over medium-high heat. Season the steak on all sides with salt and pepper. Add the steak to the pan and cook for 2-3 minutes per side, until browned. Transfer the steak to the baking sheet in the oven to finish cooking for 5-7 minutes, or until cooked to desired doneness. When the steak is done, remove from oven to rest for 5 minutes.

Warm the vinaigrette and tomatoes

Meanwhile, add the vinaigrette and the tomatoes to the same pan you used for the steak. Let them cook slightly with the residual heat from the pan.


Once the steak tagliata has rested, slice it thinly against the grain. Mound the arugula on a plate and top it with the sliced steak. Serve the rosemary sweet potato wedges to the side and drizzle with the warm tomatoes and vinaigrette and enjoy!

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