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Buttery Bruschetta Grilled Steak

Buttery Bruschetta Grilled Steak

with Cheesy Garlic Bread and Summer Salad
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
820 kcal
Protein
: 
50g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Barley
  • Milk
  • Sulphites
  • Soy
  • Pine nuts
  • Sesame
  • Soy
  • Walnuts
  • Oats
  • Rye
  • Triticale
  • May contain traces of allergens
  • Sulphites
  • Milk
  • Mustard
  • Egg
  • Wheat
  • Gluten
  • Crustaceans
  • Fish
  • Peanuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

285 g

Top Sirloin Steak

2 unit(s)

Ciabatta Roll

(Contains: Wheat, Barley May be present: Sesame, Soy, Walnuts, Oats, Rye, Triticale)

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 be present: Soy, Sulphites)

2 tbsp

Balsamic Glaze

(Contains: Sulphites May be present: Sesame, Soy, Milk, Mustard, Egg, Wheat, Gluten, Crustaceans, Fish)

2 tbsp

Garlic Spread

(Contains: Soy May be present: Sulphites, Milk)

28 g

Pine Nuts

(Contains: Pine nuts May be present: Peanuts)

Calories820 kcal
Fat39 g
Saturated Fat12 g
Carbohydrate65 g
Sugar10 g
Dietary Fiber4 g
Protein50 g
Cholesterol90 mg
Sodium1360 mg
Trans Fat0.5 g
Potassium1000 mg
Calcium300 mg
Iron8 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.
•Shallow Dish
•Small Pan
•Large Bowl
•Aluminum Foil

Cooking Steps

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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