Hearty spring mix and rosemary sweet potato wedges are the perfect accompaniment to juicy steak tagliata. Warming the tomato-and-oregano vinaigrette 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.
Sweet Potato, cubes(ContainsSulphites/Sulfite)
Preheat your oven to 450°F. (To roast the sweet potatoes.) Start prepping when your oven comes up to temperature!
Prep: Wash and dry all produce. Halve the tomatoes. Strip the rosemary leaves off the sprig, then roughly chop 2 tsp (double for 4 people). Smash the garlic cloves with the side of your knife.
Bake the sweet potatoes: Toss the sweet potatoes on a baking sheet with the smashed garlic, rosemary, a drizzle of oil. Season with salt and pepper. Bake in the oven, flipping halfway through, until golden-brown, 25-28 min.
Make the balsamic dressing: Meanwhile, in a small bowl, whisk the vinegar and dried oregano with a drizzle of oil. Season with salt and pepper.
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. Add the steak to the pan and cook for 4-7 min 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 plate to rest for 5 min.
Cook the tomatoes: Meanwhile, remove the pan from the heat and add the dressing, tomatoes and roasted garlic to the pan. Allow tomatoes to heat up slightly from the leftover heat in the hot pan.
Finish and serve: Thinly slice the steak. Mound the spring mix on a plate. Top with the sliced steak and drizzle with the warm tomato dressing. Serve alongside the sweet potato wedges. Enjoy!