Grilled Basil Pesto-Marinated Steak
with Cheesy Bruschetta Bread, Spring Mix Salad and Pine Nuts- Wheat
- Barley
- Milk
- Soy
- Pine nuts
- Sulphites
- Sesame
- Soy
- Walnuts
- Oats
- Rye
- Triticale
- May contain traces of allergens
- Sulphites
- Milk
- Peanuts
- Mustard
- Tree nuts
- Wheat
- Egg
- Fish
Ingredients: Striploin steak • Baby heirloom tomatoes • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Ciabatta roll (barley, wheat) (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) • Mini cucumber • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Basil pesto (milk) (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) • Garlic spread (soy) (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) • Balsamic vinegar (sulphites) (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) • Pine nuts • Parsley.
Ingredients
370 g
Striploin Steak
1 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
2 unit(s)
Mini Cucumber
¼ cup
Basil Pesto
(Contains: Milk May be present: Soy, Sulphites)
2 tbsp
Garlic Spread
(Contains: Soy May be present: Sulphites, Milk)
28 g
Pine Nuts
(Contains: Pine nuts May be present: Peanuts)
2 tbsp
Balsamic Vinegar
(Contains: Sulphites May be present: Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Milk)
Not included in your delivery
¼ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, wash and dry all produce.
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500 °F). Wash and dry all produce.
- Pat steak dry with paper towels.
- To a shallow dish, add steak and half the pesto. Season with salt and pepper. Flip to coat.
- Heat a small non-stick pan over medium.
- When hot, add pine nuts to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Thinly slice cucumbers.
- Finely chop parsley.
- To a large bowl, add half the vinegar, remaining pesto and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper. Stir to mix.
- To the bowl of dressing, add spring mix and cucumbers. Place in fridge until ready to toss.
- Layer two 24x12-inch pieces of foil. Arrange tomatoes, half the parsley and half the garlic spread on one side of the foil. Drizzle over remaining vinegar and season with salt and pepper. Carefully toss to coat. Fold foil in half over tomato mixture and pinch edges to seal pouch. (NOTE: Make 2 pouches for 4 servings, using 2 sheets of foil per pouch.)
- Halve ciabatta. Spread remaining garlic spread over each half.
- Gather grilling tools, foil pouch, steak, ciabatta, Parmesan and a clean platter and head out to the grill!
- Place foil pouch on one side of the grill. Close lid and grill for 10-12 min, until tomatoes just burst.
- To the other side of the grill, add steak. Close lid and grill for 4-6 min per side, flipping once, until cooked to desired doneness.**
- When steak is done, remove from grill and transfer to a cutting board.
- Loosely cover with foil and set aside to rest for 5 min.
- While steak rests, add ciabatta to the grill, cut-sides down. Grill for 2-3 min, until lightly charred.
- Flip ciabatta, then carefully sprinkle Parmesan over top. Close lid and grill for 2-3 min, until Parmesan melts.
- Drain tomato juice from the foil pouch into a small bowl. Stir in any beef resting juices.
- Add pine nuts to the bowl with salad, then toss to coat.
- Thinly slice steak.
- Divide steak, salad and cheesy bread between plates.
- Spoon grilled tomatoes over top of bread.
- Spoon tomato-steak juice mixture over steak.
- Sprinkle remaining parsley over top.
