Steak Tagliata with Rosemary Sweet Potato Wedges and Watercress Salad

This steak tagliata recipe brings together perfectly seared sirloin, roasted sweet potato wedges infused with rosemary and garlic and a peppery watercress salad. The warm balsamic oregano vinaigrette, finished with halved grape tomatoes, ties everything together beautifully.

Inspired by Italian steakhouse flavors, this dish is naturally gluten-free and packed with protein, healthy carbs and fresh greens. It’s a satisfying meal that feels elegant yet comes together in under an hour.

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Ingredients

12 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

4 ounce WatercressView ingredient guideLike ingredientDislike ingredient

1 bunch Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 sprig RosemaryView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

unit Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Remove steak from fridge and let it come to room temperature. Halve the grape tomatoes. Wash sweet potatoes, halve lengthwise, then cut into wedges (no need to peel). Strip rosemary leaves and chop roughly. Smash garlic cloves with the side of a knife.
2. Toss sweet potato wedges on a baking sheet with smashed garlic, chopped rosemary, 1 tablespoon olive oil, salt and pepper. Roast for 20 minutes, flipping halfway, until golden and tender.
3. Meanwhile, make the vinaigrette: In a small bowl, whisk together 1½ tablespoons olive oil, 1 tablespoon balsamic vinegar and ½ teaspoon dried oregano. Season with salt and pepper. Set aside.
4. Heat ½ tablespoon olive oil in a medium pan over medium-high heat. Pat steak dry and season both sides with salt and pepper. Sear steak for 3-4 minutes per side until golden brown. Transfer steak to the baking sheet with potatoes and roast for 6-8 minutes more or until cooked to your liking. Remove from oven and let steak rest for 5 minutes.
5. While steak rests, add the balsamic vinaigrette and halved tomatoes to the same pan you used for searing. Warm through using the residual heat of the pan.
6. After resting, thinly slice the steak against the grain.
7. Arrange a mound of watercress on plates. Top with sliced steak and serve alongside sweet potato wedges. Drizzle everything with the warm tomatoes and vinaigrette. Enjoy immediately.

Recipe Tips

FAQ

What is steak tagliata?

Steak tagliata is an Italian dish of sliced grilled or seared steak, often served over arugula or watercress with a simple dressing. The word ‘tagliata’ means ‘sliced’ in Italian.

Can I use a different cut of steak?

Yes, you can substitute sirloin with ribeye, strip steak or flank steak. Adjust cooking time as needed for thickness and desired doneness.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure your balsamic vinegar and other ingredients are certified gluten-free if needed.