T-Bone Tagliata With Steakhouse Salad

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

4 bulbs garlic, remove 1 large clove from 1 bulb and peel it

Extra virgin olive oil (EVOO) for liberal drizzling, plus about 1/3 cup

8 sprigs rosemary, divided

2 large Russet potatoes

Grill seasoning, such as McCormick brand Montreal Steak Seasoning

8 slices smoky bacon

2 T-Bone steaks

Salt and coarse black pepper

Balsamic drizzle

1 shallot, peeled

2 teaspoons tomato paste

Hot water

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

2 tablespoons red wine vinegar

1 heart of romaine lettuce, chopped

1 pint cherry tomatoes, halved

1 small red onion, chopped or quartered lengthwise, then very thinly sliced

1 generous bunch watercress or Upland cress, trimmed

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