Balsamic Rib-Eye Steak Tagliata with Caesar Salad and Garlic Herb Potatoes

Tagliata, meaning ‘sliced’ in Italian, is a classic way to serve steak that’s both elegant and effortless. This version features a juicy rib-eye steak, seasoned with Italian herbs and seared to perfection, then drizzled with a sweet and tangy balsamic glaze. The result is a beautifully balanced dish that’s sure to impress.

Alongside the steak, we’ve got a crisp Caesar salad with crunchy croutons and shaved Parmesan, plus golden, buttery potatoes with garlic and herbs. It’s a hearty, satisfying meal that comes together in just 20 minutes-perfect for a busy weeknight or a special dinner at home.

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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

16 ounce Grass-Fed Rib-Eye 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

teaspoon (tsp) SaltView 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

Instructions

1. Wash and dry all produce. Open the package of potatoes and drain off any excess liquid. Quarter the lemon.
2. Pat the rib-eye steak dry with paper towels. Season both sides 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 your desired doneness, about 3-6 minutes per side for medium-rare. Turn off the heat and transfer the steak to a cutting board. Wipe out the pan.
3. In the same pan, melt 2 tablespoons of butter over medium-high heat. Add the potato slices and season with garlic powder, the remaining Italian seasoning, salt and pepper. Cook undisturbed until the potatoes are warmed through and golden brown on one side, about 3-5 minutes. Gently stir, scraping up any crispy bits. If the potatoes stick, add a splash of water.
4. Meanwhile, in a large bowl, combine the mixed greens, Caesar dressing, croutons, half the Parmesan, a squeeze of lemon juice, salt and pepper. Toss to coat. 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 the remaining Parmesan. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute rib-eye with sirloin, strip steak or even flank 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. Or use the finger test.

Can I make this recipe dairy-free?

Yes, use a dairy-free Caesar dressing and substitute the butter with olive oil or vegan butter. Omit the Parmesan or use a dairy-free alternative.