Balsamic Glazed Bavette Steak with Caesar Salad and Garlic Herb Potatoes

This balsamic-glazed bavette steak tagliata brings the flavors of Italy to your weeknight dinner table. The steak is seasoned with Italian herbs, seared to perfection and finished with a sweet and tangy balsamic glaze. It’s paired with a classic Caesar salad featuring crunchy croutons and shaved Parmesan, plus buttery garlic-herb potatoes that are steamed then pan-seared for a crispy golden exterior.

Tagliata, meaning ‘sliced’ in Italian, is a simple yet elegant way to serve steak. This recipe is fuss-free and comes together in just 20 minutes, making it perfect for busy evenings when you crave something hearty and satisfying.

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Ingredients

1 unit CroutonsView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1.5 ounce Caesar DressingView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Dice potatoes into 1-inch pieces. Quarter the lemon. In a large microwave-safe bowl, combine potatoes, garlic powder, half the Italian seasoning, salt and pepper. Add 2 tablespoons butter and cover with plastic wrap. Microwave until almost tender, about 4 minutes. Keep covered.
2. Pat steak dry with paper towels and season with remaining Italian seasoning, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side. Turn off heat; transfer steak to a cutting board. Wipe out the pan. Carefully remove plastic wrap from potatoes. Add potatoes to the same pan over medium-high heat. Cook, stirring occasionally, until fork-tender and golden, 1-2 minutes.
3. In a second large bowl, toss together mixed greens, Caesar dressing, croutons, half the Parmesan, a squeeze of lemon juice, salt and pepper. For extra crunch, crush croutons in the bag before adding.
4. Thinly slice steak against the grain. Divide steak, salad and potatoes between plates. Drizzle steak with balsamic glaze to taste and top salad with remaining Parmesan. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute bavette with flank steak, sirloin or skirt steak. Adjust cooking time as needed.

How do I know when the steak is done?

Use a meat thermometer: 130°F for medium-rare, 140°F for medium, 150°F for medium-well. Let it rest before slicing.

Can I make this recipe dairy-free?

Yes, use dairy-free butter and omit Parmesan or use a dairy-free alternative. The Caesar dressing typically contains dairy, so check the label.