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Grilled Rib-Eye Tagliata with Watercress and Potatoes
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Credit:.
© Maura McEvoy.
Dish Summary
active:
30 minutes.
overall:
1 hr.
Yield:
8.
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Components
Instructions
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In a medium roasting pan, toss the potatoes with 2 tablespoons of the olive oil and season with salt. Roast for about 30 minutes, or until tender.
Meanwhile, in a little bowl, integrate the garlic and herbes de Provence with the staying 1/4 cup plus 2 tablespoons of olive oil and a generous pinch each of salt and pepper. Rub the mixture all over the steaks. Grill over high heat up until browned but still medium unusual, 3 to 4 minutes.
In a big bowl, toss the watercress with the dressing and Parmesan shavings and season with salt and pepper. Serve the salad with the steaks and potatoes and pass the lemon wedges at the table.