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Clean15
Dairy Free
Gluten Free

Steak Tagliata

with Roasted Tomatoes & Green Salad

Cooking time

20 minutes

Servings

2/4

Calories

600 /serving

Tagliata is Italian for ‘sliced steak’ and, true to the name of the recipe, tonight’s meal features medallions of top sirloin beef, seasoned with a fragrant citrusy and herbed spice blend and seared until cooked exactly the way you like it. To accompany the steak we send you a nutrient-packed mixture of greens, lightly dressed in a balsamic vinaigrette and tossed with aromatic fresh basil. It’s all being served with beautifully blistered garlic- and balsamic-roasted cherry tomatoes. The whole elegant affair comes together in a quick 20 minutes, making it an obvious choice for those nights when you are short on time but you still want to eat well.

We will send you:

  • 340g Top sirloin beef steaks (High-protein serving)
  • 140g Cherry tomatoes
  • 60g Baby lettuce
  • 15ml Minced garlic
  • 1 Bunch of basil
  • 30ml Balsamic vinegar
  • 9g Lemon & herb spice blend (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Mustard, Sulphites

You will need:

Medium pan
Sheet pan
Olive oil
Oil
Salt & pepper
Parchment paper
Total Fat
44 g
Saturated Fat
10 g
Sodium
500 mg
Total Carbs
11 g
Sugars
5 g
Protein
39 g
Fibres
2 g
Preparation
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Roast the cherry tomatoes
Preheat the oven to 450°F. Toss the cherry tomatoes with ½ the vinegar and a drizzle of oil; season with ⅓ of the spice blend and S&P. Reserving the vinegar and oil mixture, on a lined sheet pan, arrange in a single even layer and roast in the oven, 5 to 6 minutes, until the tomatoes begin to soften. Add the garlic and continue to cook, 5 to 6 minutes, until beginning to burst. Remove from the oven and set aside in a warm spot.
a picture
Cook the steaks
While the cherry tomatoes roast, in a medium pan, heat a drizzle of oil on medium-high. Pat the steaks dry with paper towel; season with ½ the remaining spice blend and S&P. Add the steaks* to the pan and cook, 3 to 5 minutes per side or until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice during cooking). Transfer to a cutting board and let rest for 5 minutes before thinly slicing against the grain.
a picture
Make the salad
While the steak cooks, in a large bowl, combine the remaining vinegar and 3 tbsp olive oil (double for 4 portions); season with the remaining spice blend and S&P to taste. Add the lettuce and ½ the basil (picking the leaves off the stems and roughly chopping all the leaves). Toss to combine thoroughly.
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Plate your dish
Toss the roasted cherry tomatoes with the remaining basil and a drizzle of olive oil; season with S&P to taste. Divide the finished steaks and salad between your plates. Top the steaks with the roasted cherry tomatoes and reserved vinegar and oil. Bon appétit!

*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.