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Time
30 min
Level
Basic
Author
hellofresh

Sliced Steak Tagliata | with Sweet Potato Wedges and Warm Tomatoes in Vinaigrette

gluten-free
Note
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Instructions
1
Wash and dry all produce. Preheat oven to 450 degrees. Halve tomatoes lengthwise. Cut sweet potato into wedges. Strip rosemary from stems. Discard stems and roughly chop leaves until you have 1 tsp. Smash garlic with the back of a chef’s knife
2
Toss sweet potato on a baking sheet with garlic, chopped rosemary, a drizzle of olive oil, and a pinch of salt and pepper. Roast in oven until lightly browned and tender, about 20 minutes, flipping halfway through.
3
Meanwhile, in a small bowl, whisk together balsamic vinegar, 2 TBSP olive oil, and ½ tsp oregano (we sent more). Season with salt and pepper. Set aside.
4
Heat a drizzle of olive oil in a large pan over medium-high heat. Season steak all over with salt and pepper. Add to pan and cook until browned, 2-3 minutes per side. Transfer to a second baking sheet, then roast in oven until cooked to desired doneness, 5-7 minutes. Let rest 5 minutes after removing from oven.
5
While steak roasts, add vinaigrette and tomatoes to same pan used for steak. Allow to warm through using residual heat from pan.
6
Slice steak thinly against the grain. Divide arugula between plates and lay steak on top. Drizzle with tomatoes and vinaigrette. Serve with sweet potato wedges on the side.
Micro nutrients
Total weight
465.91g
Carbs
43.82g
Dietary fiber
7.82g
Sugar
11.67g
Fats
36.96g
Saturated
10.04g
Poly
2.32g
Mono
17.51g
Trans
0.33g
Proteins
48.83g
Calcium
37.26%
Iron
40.1%
Magnesium
37.43%
Vitamin C
54.32%
Vitamin A
1086.11%
Vitamin B6
111.79%
Vitamin B12
149.16%
Sodium
18.21%
Potassium
62.94%
Cholesterol
82.23%
Percentages are based on a diet of 2000 calories a day.
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