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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
/ serving 4 people
/ serving 4 people
Sweet Potato, cubes(ContainsSulphites/Sulfite)
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!