Steak Tagliata
with Roasted Sweet Potato Wedges & Watercress Salad
Steak Tagliata
Juicy sliced steak with caramelized roasted sweet potato wedges and a peppery watercress salad makes a fresh, satisfying dinner with bold Italian-inspired flavor.
Ingredients
For 2 servings
- 1 tablespoon Balsamic Vinegar
- 1 teaspoon Dried Oregano
- 2 clove Garlic
- 1 bunch Grape Tomatoes
- 1 sprig Rosemary
- 12 ounce Sirloin Steak
- 1 unit Sweet Potatoes
- 4 ounce Watercress
Additional Ingredients
- unit Olive Oil
- unit Pepper
- unit Salt
Italian
PDF
DifficultyEasy
Total Time35m
Calories614
Protein42g
Carbs46g
Fat30g
Tags:
Gluten-freeProtein SmartFiber SmartLow SugarLow SodiumDietitian Win
Swaps and substitutions
For a vegetarian plate, swap the steak for grilled portobello mushrooms or thick slices of halloumi if dairy is fine. If you avoid nightshades or want a lower-acid side, use roasted carrots or parsnips instead of sweet potato, and omit the tomatoes if needed.
What to serve with it
Serve with extra peppery greens or a simple tomato salad to echo the fresh, savory profile. A crisp gluten-free roll or a light soup on the side works well if you want a more filling meal.
