Balsamic-Glazed Steak Tagliata
Elevated Dinners, Impressively Easy
Tagliata is a popular way to serve steak in Italy and a quick, delicious riff on meat and potatoes. Lean reach steak is dusted with Italian seasonings, quick-seared, then drizzled with sweet, tangy balsamic glaze. It’s served with a fresh lemony Caesar salad with lots of Parmesan and crunchy croutons, plus a side of buttery garlic-herb potatoes that you’ll steam, then pan-sear for a crispy, golden finish. It’s a homey, robust, and fuss-free meal for any weeknight!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
1 unit
Lemon
1 tablespoon
Italian Seasoning
1 teaspoon
Garlic Powder
10 ounce
Ranch Steak
2 ounce
Mixed Greens
1.5 ounce
Caesar Dressing
(Contains Eggs, Milk, Fish)
1 unit
Croutons
(Contains Milk, Wheat)
3 tablespoon
Parmesan Cheese
(Contains Milk)
5 teaspoon
Balsamic Glaze
Not included in your delivery
Cooking Oil
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Dice potatoes into 1-inch pieces. Quarter lemon. • In a large microwave-safe bowl, combine potatoes, garlic powder, half the Italian Seasoning (you’ll use the rest in the next step), salt, and pepper. Add 2 TBSP butter (4 TBSP for 4) and cover with plastic wrap. Microwave until almost tender, 4 minutes (you’ll finish the potatoes in Step 2). Keep covered.
• Pat steak* dry. Season with remaining Italian Seasoning, salt, and pepper. Drizzle oil in a hot large pan. Add steak and cook to desired doneness, 3-6 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan. • Carefully remove plastic wrap from bowl with microwaved potatoes. Add potatoes to pan used for steak over medium-high heat. Cook, stirring occasionally, until fork-tender, 1-2 minutes.
• Meanwhile, in a second large bowl, toss mixed greens, dressing, croutons, half the cheese, a squeeze of lemon (big squeeze for 4), salt, and pepper until coated. TIP: If you like, crush croutons in the bag with your hands before using.
• Thinly slice steak against the grain. • Drizzle steak with as much balsamic glaze as you like and top salad with remaining cheese. Serve with potatoes and remaining lemon wedges.
Steak is fully cooked when internal temperature reaches 145°.
