Grilled Rib-Eye Tagliata with Watercress and Potatoes Recipe

Name: Grilled Rib-Eye Tagliata with Watercress and Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup plus 2 tablespoons extra-virgin olive oil; 2 tablespoons fresh lemon juice; 1 1/2 teaspoons Asian fish sauce; Salt and freshly ground pepper; 2 pounds fingerling potatoes; 1 large garlic clove, minced; 1/2 teaspoon herbes de Provence; 5 pounds rib-eye steaks, cut 1/2 inch thick; 1/2 pound watercress or arugula, large stems removed; 5 ounces Parmesan cheese, shaved with a vegetable peeler (2 cups); Lemon wedges, for serving

Servings: persons

1/2 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 1/2 teaspoons Asian fish sauce
Salt and freshly ground pepper
2 pounds fingerling potatoes
1 large garlic clove, minced
1/2 teaspoon herbes de Provence
5 pounds rib-eye steaks, cut 1/2 inch thick
1/2 pound watercress or arugula, large stems removed
5 ounces Parmesan cheese, shaved with a vegetable peeler (2 cups)
Lemon wedges, for serving

1
Preheat the oven to 350.
2
Light a grill.
3
In a small bowl, combine 2 tablespoons of the olive oil with the lemon juice, fish sauce and a generous pinch each of salt and pepper.
4
Set the dressing aside.
5
In a medium roasting pan, toss the potatoes with 2 tablespoons of the olive oil and season with salt.
6
Roast for about 30 minutes, or until tender.
7
Meanwhile, in a small bowl, combine the garlic and herbes de Provence with the remaining 1/4 cup plus 2 tablespoons of olive oil and a generous pinch each of salt and pepper.
8
Rub the mixture all over the steaks.
9
Grill over high heat until browned but still medium rare, 3 to 4 minutes.
10
In a large bowl, toss the watercress with the dressing and Parmesan shavings and season with salt and pepper.
11
Serve the salad with the steaks and potatoes and pass the lemon wedges at the table.

2169

kcal

Calories

142

Fat

Carbs

167

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup plus 2 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 1/2 teaspoons Asian fish sauce, Salt and freshly ground pepper, and more.

Yes, Grilled Rib-Eye Tagliata with Watercress and Potatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Rib-Eye Tagliata with Watercress and Potatoes

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