SLICED STEAK TAGLIATA

Ingredients

• Sweet potato

  Raw, unprepared

  1 sweetpotato, 5" long or 130g

• Grape Tomatoes

  Freshdirect

  ½ cup chopped raw or 75g

• Rosemary

  Fresh

  1 tbsp or 2g

• Garlic

  Raw

  2 clove or 6g

• Balsamic vinegar

  1 cup or 255g

• Oregano

  Spices, dried

  1 tbsp, leaves or 3g

• Beef top sirloin

  Separable lean and fat, trimmed to 1/8" fat, all grades, raw

  16 oz or 454g

• Arugula

  Raw

  1 cup or 20g

Directions

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. roast sweet potatoes 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, ipping halfway through.
3. make vinaigrette Meanwhile, in a small bowl, whisk together balsamic vinegar, 2 TBSP olive oil, and 1⁄2 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 a er removing from oven.
5. warm vinaigrette While steak roasts, add vinaigrette and tomatoes to same pan used for steak. Allow to warm through using residual heat from pan.
6. finish and serve 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.