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Steak Tagliata
with Roasted Sweet Potato Wedges & Watercress Salad
Hearty watercress 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 dish.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
680 g
Steak de bœuf
227 g
Watercress
227 g
Tomates raisins
7 g
Romarin
4 gousse(s)
Ail
680 g
Patate douce, en cubes
(Contient Sulfites)
1 cc
Origan séché
1 pièce(s)
Vinaigre balsamique
(Contient Sulfites)
Pas inclus dans votre livraison
pièce(s)
Huile*
pièce(s)
Sel*
pièce(s)
Poivre*
Informations nutritionnelles
Instructions
Prep: Preheat the oven to 425°F. Take the steak out of the refrigerator. Wash and dry all produce. Halve the tomatoes. Strip the rosemary leaves off the sprig, then roughly chop 2 tsp. Smash garlic cloves with the side of your knife. Rip the watercress into bite-sized pieces
Bake the sweet potatoes: Toss sweet potatoes on a baking sheet with the smashed garlic, rosemary, a drizzle of oil, salt and pepper. Place in the oven for 25-30 minutes, flipping halfway through, until golden brown.
Make the balsamic vinaigrette: Meanwhile, combine a drizzle of oil, balsamic vinegar and dried oregano in a small bowl. Season vinaigrette with salt and pepper. Set aside.
Cook the steak: Heat a drizzle of 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 4-7 minutes per side, until golden brown and cooked to desired doneness. (TIP: Inserting a thermometer into a medium steak should display an internal temperature of 160°F.) Set aside on a large plate to rest for 5 minutes.
Cook the tomatoes: Meanwhile, add the balsamic vinaigrette and the tomatoes to the same pan off the heat. Allow vinaigrette to cook slightly from the residual heat left in the hot pan.
Plate: Thinly slice the steak against the grain. Mound the watercress on a plate. Top with the sliced steak and drizzle with the tomatoes and vinaigrette. Serve alongside the sweet potato wedges and enjoy!
- GRILLING TIP: Instead of pan-frying, BBQ steaks on medium-high heat, with lid open, 4 to 7 min per side, for medium.