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Tasty Tagliata

Tasty Tagliata

with Roasted Garlic & Cherry Tomatoes

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The perfect steak is as easy as 1,2,3: 1) take your steak out of the fridge an hour before you plan to cook it so that it comes nearer to room temperature; 2) get your pan really hot before cooking; and 3) once you’ve cooked it leave it to rest for a few minutes before slicing. Easy!

Tags:Nut FreeGluten freeLactose freeEgg Free
Preparation Time
50 minutes
Cooking difficulty
Level 1
Ingredients 
serving amount
2
4
Ingredients
serving amount
2
4

400 g

sweet potato

1 punnet

cherry tomatoes

3 clove

garlic

1 steak

premium beef rump

½ bag

rocket

Not included in your delivery

1.5 tbs

olive oil

3 tsp

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesper serving
Energy (kJ)2100 kJ
Fat19.5 g
of which saturates5.1 g
Carbohydrate33 g
of which sugars15.4 g
Protein44.7 g
Sodium126 mg
Utensils
Utensils
Knife
Chopping board
Baking Tray
Baking Paper
Aluminum Foil
Pan
Plate
Fork
Small Bowl
InstructionsPDF
Instructions
1

Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the sweet potato into 1 cm thick wedges (unpeeled). Wash the rocket, and leave the garlic unpeeled and whole.

2

Toss the sweet potato in half of the olive oil and season with salt and pepper. Place on a lined oven tray and cook in the oven for 45 minutes, or until golden and tender. Toss the cherry tomatoes in half of the remaining olive oil and add to a second lined oven tray with the garlic. Add to the oven in the last 25 minutes of the potato cooking time.

3

Meanwhile, lightly oil the premium beef rump steak and season with salt and pepper. Heat a medium frying pan over a medium-high heat. Add the steak and cook for 2-3 minutes on each side for medium rare or until cooked to your liking. Cooking times will vary depending on the thickness of your steak. Transfer the steak to a plate and cover with foil. Rest for 5 minutes. Then cut it into 1 cm thick slices. Tip: Don’t be tempted to skip resting the steak. It is an integral part of the cooking process to ensure your meat is tender.

4

Squeeze the flesh of one of the roasted garlic cloves into a small bowl. Add the balsamic vinegar and the remaining olive oil. Whisk with a fork until well combined. Season with salt and pepper. Toss the rocket in the dressing and then divide between plates.

5

To serve, top the rocket with the cherry tomatoes and sliced beef rump. Serve with the sweet potato wedges and extra roasted garlic.

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