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French Recipes
Steak Tagliata

Steak Tagliata

with Roasted Sweet Potato Wedges & Watercress Salad

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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.

Tags:Dairy freeGluten freeNut free
Allergens:Sulphites/Sulfite
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Beef Steak

227 g

Watercress

227 g

Grape Tomatoes

7 g

Rosemary

4 clove

Garlic

680 g

Sweet Potato, cubes

(ContainsSulphites/Sulfite)

1 tsp

Dried Oregano

1 unit

Balsamic Vinegar

(ContainsSulphites/Sulfite)

Not included in your delivery

unit

Oil*

unit

Salt*

unit

Pepper*

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Instructionsarrow up iconarrow up icon
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1

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

2

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.

3

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.

4

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.

5

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.

6

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.