Sliced Steak Tagliata
with Roasted Potatoes, Sugar Snap Peas, and Tomato Vinaigrette
Sliced Steak Tagliata
Tender sliced steak pairs with crisp roasted potatoes, sweet sugar snap peas, and a bright tomato vinaigrette for a fresh, Italian-inspired dinner.
Ingredients
For 4 servings
- 3 tablespoon Balsamic Vinegar
- 2 unit Beef Stock Concentrate
- 4 clove Garlic
- 8 ounce Grape Tomatoes
- 20 ounce Ranch Steak
- ¼ ounce Rosemary
- 12 ounce Sugar Snap Peas
- 24 ounce Yukon Gold Potatoes
Additional Ingredients
- 3 tablespoon Butter
- 2 tablespoon Olive Oil
- Pepper
- Salt
- ½ teaspoon Sugar
American
PDF
DifficultyEasy
Total Time30m
Calories760
Protein33g
Carbs66g
Fat40g
Tags:
Protein SmartFiber SmartLow SodiumMass Gain Friendly
⚠️Allergens:
🥛MilkSwaps and substitutions
For dairy-free needs, keep the dish as is if the milk allergen is only from a separate ingredient, or use a dairy-free finishing sauce if one is added. To avoid beef, swap the steak for portobello mushrooms or seared tofu and keep the rest of the plate intact.
What to serve with it
Serve with a simple green salad or crusty bread to soak up the vinaigrette and round out the plate. A glass of medium-bodied red wine or sparkling water with lemon works well alongside the steak and potatoes.
