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

Tagliata is a classic Italian way to serve steak-sliced thin and drizzled with a tangy finish. Here, we pair a beautifully seared grass-fed rib-eye with a sweet balsamic glaze, creating a quick yet impressive meal. The steak is seasoned with Italian herbs, cooked to perfection, then sliced against the grain for maximum tenderness.

On the side, you’ll find crispy garlic-herb potatoes that are steamed then pan-seared for a golden crust and a bright Caesar salad with crunchy croutons and plenty of Parmesan. This fuss-free dinner comes together in just 20 minutes, making it perfect for a busy weeknight when you crave something hearty and delicious.

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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

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) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView 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 produce. Dice potatoes into 1-inch pieces. Quarter lemon. In a large microwave-safe bowl, combine potatoes, garlic powder, half the Italian Seasoning (reserve the rest for the steak), salt and pepper. Add 2 TBSP butter and cover with plastic wrap. Microwave until almost tender, about 4 minutes (potatoes will finish cooking later). 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 the microwaved potatoes. Add potatoes to the same pan over medium-high heat. Cook, stirring occasionally, until fork-tender and golden, 1-2 minutes.
3. Meanwhile, in a second large bowl, toss together mixed greens, Caesar dressing, croutons, half the Parmesan, a squeeze of lemon juice, salt and pepper. (Tip: If you like, crush croutons in the bag with your hands 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 remaining lemon wedges on the side.

Recipe Tips

FAQ

What is tagliata?

Tagliata is an Italian preparation where steak is grilled or pan-seared, then sliced thinly against the grain and often drizzled with a sauce like balsamic glaze.

Can I use a different cut of steak?

Yes, you can substitute with another tender cut like sirloin or New York strip, but adjust cooking time accordingly.

How do I know when the steak is done?

Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium. Or use the touch test: compare the firmness of the steak to the fleshy part of your palm.