Balsamic Glazed Steak Tagliata with Caesar Salad and Garlic Herb Potatoes

Tagliata is a classic Italian way to serve steak and this version is a quick, fuss-free weeknight dinner. Lean ranch steak is seasoned with Italian herbs, seared to perfection and drizzled with a sweet-tangy balsamic glaze. It’s paired with a bright lemon Caesar salad loaded with crunchy croutons and Parmesan, plus buttery garlic-herb potatoes that are steamed then pan-seared for a crispy golden finish.

This hearty, robust meal comes together in just 20 minutes, making it perfect for busy evenings when you crave something satisfying and delicious. Every element is designed to complement the others, creating a balanced plate that feels both homey and elegant.

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Ingredients

10 ounce Seasoned Precooked Potato SlicesView ingredient guideLike ingredientDislike ingredient

1 unit CroutonsView ingredient guideLike ingredientDislike ingredient

1.5 ounce Caesar DressingView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView 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

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Open the package of potatoes and drain off any excess liquid. Quarter the lemon.
2. Pat the steak dry with paper towels and season with half the Italian seasoning, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add the steak and cook to desired doneness, 3-6 minutes per side. Turn off the heat; transfer the steak to a cutting board. Wipe out the pan.
3. Heat 2 tablespoons butter in the same pan over medium-high heat. Add the potatoes; season with garlic powder, remaining Italian seasoning, salt and pepper. Cook, undisturbed, until potatoes are warmed through and crispy on one side, 3-5 minutes. Stir gently, scraping up any crispy bits from the bottom. If the potatoes stick, add a splash of water.
4. Meanwhile, in a large bowl, combine mixed greens, Caesar dressing, croutons, half the Parmesan, a squeeze of lemon juice, salt and pepper. Toss to combine. For extra crunch, crush the croutons in the bag before adding.
5. Thinly slice the steak against the grain. Divide the steak, salad and potatoes among plates. Drizzle the steak with balsamic glaze to taste and top the salad with remaining Parmesan. Serve with lemon wedges.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with sirloin, flank steak or ribeye. Adjust cooking time based on thickness.

How do I make the potatoes from scratch?

If you don’t have precooked potato slices, boil or microwave baby potatoes until tender, then slice and pan-sear as directed.

Can I make this recipe dairy-free?

Yes, use dairy-free butter and omit the Parmesan cheese or substitute with a dairy-free alternative.