Buttery Bruschetta Grilled Steak
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Buttery Bruschetta Grilled Steak

Buttery Bruschetta Grilled Steak

with Cheesy Garlic Bread and Summer Salad

Get ready for sweet juicy bursts of summer flavor to dance on your palate tonight. Inspired by the flavors of bruschetta, this grilled steak is marinated in pesto before being grilled to perfection and topped with buttery foil burst baby tomatoes. A finishing drizzle of sweet and tangy balsamic glaze make this grill home run!

Allergens:
Barley
Wheat
Milk
Sulphites
Soy
Pine nuts

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time15 minutes
DifficultyMedium

Ingredients

serving amount

285 g

Top Sirloin Steak

2 unit(s)

Ciabatta Roll

(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)

½ cup

Parmesan Cheese, shredded

(Contains Milk)

113 g

Baby Heirloom Tomatoes

113 g

Spring Mix

7 g

Parsley

1 unit(s)

Mini Cucumber

¼ cup

Basil Pesto

(Contains Milk May contain Sulphites, Tree nuts, Soy)

2 tbsp

Balsamic Glaze

(Contains Sulphites)

2 tbsp

Garlic Spread

(Contains Soy May contain Sulphites, Milk)

28 g

Pine Nuts

(Contains Pine nuts)

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Nutrition Values

Calories840 kcal
Fat43 g
Saturated Fat12 g
Carbohydrate61 g
Sugar8 g
Dietary Fiber5 g
Protein50 g
Cholesterol90 mg
Sodium1330 mg
Trans Fat0.5 g
Potassium1050 mg
Calcium300 mg
Iron8.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Shallow Dish
Small Pan
Large Bowl
Aluminum Foil

Instructions

1
  • Pat steak dry with paper towels.
  • Add steak and pesto to a shallow dish. Using your hands, massage pesto into steak to marinade. Season with salt and pepper.
  • Heat a small pan over medium heat.
  • When hot, add pine nuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)
  • Transfer to a plate.


2
  • Thinly slice cucumber.
  • Finely chop parsley.
  • Add 1 tbsp (2 tbsp) balsamic glaze and 1/2 tbsp ( 1 tbsp) oil to a large bowl. Season with salt and pepper. Stir to mix.
  • Add spring mix, cucumber and pine nuts to bowl with dressing. Do not mix until step 6 !


3
  • ** Skipping step to toss tomaotes in separate bowl. Does this work?
  • Layer two 24x12-inch pieces of foil. (NOTE: Make 2 pouches for 4 ppl, using 2 sheets of foil per pouch.)
  • Add tomatoes, half the parsley and half the garlic spread to foil. Season with salt and pepper. Toss to coat. Fold foil in half over tomato mixture and pinch edges to seal pouch.
  • Halve ciabatta. Spread remaining garlic spread over each ciabatta half.


4
  • Place tomato pouch on one side of the grill, close lid and grill until tomatoes just burst, 10-12 min.
  • Add steaks. Close lid and grill flipping steaks once, until cooked to desired doneness, 4-6 min per side.**
  • When steak is done, remove from heat and transfer to a cutting board.
  • Loosely cover with foil and set aside to rest for 5 min.
5
  • While steak rests, add ciabatta to grill, cut side down. Grill until lightly charred, 1-2 min.
  • Flip ciabatta, then carefully sprinkle cheese overtop. Close lid and grill until cheese melts, 1-2 min.


6
  • Thinly slice steak.
  • Toss salad.
  • Divide steak, salad and cheesy bread between plates.
  • Top steak with burst tomatoes.
  • Drizzle remaining balsamic glaze over tomatoes.
  • Sprinkle remaining parsley overtop.
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