italian

Beef Tagliata with Rosemary Potatoes and Arugula

Name: Beef Tagliata with Rosemary Potatoes and Arugula
Yield: 1 serving
Cuisine: italian
Ingredients: 181 g sirloin steak; 245 g potatoes, cubed; 64 g arugula; 19 g olive oil; 16 g lemon juice; 4 g fresh rosemary; 2 g salt; 2 g black pepper

This roasted dish pairs potatoes, cubed with arugula, fresh rosemary and sirloin steak. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Heart friendly Gluten free Low carb

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

47 g Protein

49 g Carbohydrates

31 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

181g sirloin steak 253 kcal
245g potatoes, cubed 189 kcal
64g arugula 16 kcal
19g olive oil 168 kcal
16g lemon juice 5 kcal
2.13 tsp (4g) fresh rosemary 11 kcal
2g salt 0 kcal
0.8 tsp (2g) black pepper 5 kcal

Cooking instructions

sirloin steaksaltblack pepper
Season steak with salt and black pepper. Let sit at room temperature 10 minutes.
potatoesolive oilfresh rosemarysalt
Toss potatoes with half the olive oil, rosemary, and a pinch of salt. Roast on a sheet pan at 425 F for 18-22 minutes, flipping once, until crisp and tender.
sirloin steak
Meanwhile heat a skillet over high until very hot. Sear steak 2-4 minutes per side (depending on thickness) to desired doneness. Rest 5 minutes.
olive oillemon juice
Whisk remaining olive oil with lemon juice to make a quick dressing.
sirloin steakpotatoesarugula
Slice steak against the grain. Plate with arugula and roasted potatoes; drizzle with dressing and adjust seasoning.