We've upgraded the classic steak and potatoes dinner with a Northern Italian twist. Juicy steak and herby potatoes all sit atop a luscious bed of slightly wilted greens. A final drizzle of dressing and you're set for a feast.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Arugula and Spinach Mix
Salt and Pepper*
Before starting, preheat the oven to 450°F and wash and dry all produce. Quarter potatoes. Toss potatoes with 1/2 tbsp oil (dbl for 4 ppl) and half the Italian Seasoning on a baking sheet. Season with salt and pepper. Roast in middle of oven, until golden-brown, 25-28 min.
While potatoes roast, pat the beef dry with paper towels. Cut any long pieces in half. Sprinkle with remaining Italian Seasoning, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then beef. Cook, stirring occasionally, until browned, 5-6 min.** (NOTE: Cook in two batches for 4 ppl, using 1/2 tbsp oil per batch.) Transfer to a plate and cover the keep warm.
While the beef cooks, halve the tomatoes. Whisk together half the balsamic glaze and 2 tbsp oil (dbl for 4 ppl) in a large bowl. Add the halved tomatoes and set aside.
Add beef and any remaining juices from the plate to the large bowl with the dressing. Add the greens and half the Parmesan. Season with salt and pepper and toss to combine.
Divide roasted potatoes between plates. Top with the beef tagliata. Sprinkle over the remaining Parmesan and drizzle over the remaining balsamic glaze