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Carb Smart Tagliata Steak Salad
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Carb Smart Tagliata Steak Salad

Carb Smart Tagliata Steak Salad

with Basil Pesto and Arugula

Fresh Italian flavours, without the starch. Hearty steak, drizzled with sweet balsamic vinegar, tops a zesty salad with a pesto dressing. Steak and Parmesan bring lots of protein to the table in this satiating supper.

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Sheet Pan
Carb Smart

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

Preparation Time30 minutes


serving amount

285 g

Top Sirloin Steak

113 g

Baby Tomatoes

113 g

Arugula and Spinach Mix

¼ cup

Basil Pesto

(Contains Milk)

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

200 g


1 tsp

Garlic Salt

Not included in your delivery

1 tbsp


0.13 tsp



Nutrition Values

Calories490 kcal
Fat31 g
Saturated Fat6 g
Carbohydrate12 g
Sugar5 g
Dietary Fiber3 g
Protein40 g
Cholesterol85 mg
Sodium990 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.


Large Non-Stick Pan
Medium Bowl
Measuring Spoons
Paper Towel
Large Bowl



Before starting, wash and dry all produce. Halve tomatoes. Cut zucchini into 1/4-inch rounds.

Cook zucchini

Heat a large non-stick pan over medium high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then zucchini. Season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper. Cook, stirring occasionally, until tender-crisp, 4-5 min. Transfer zucchini to a medium bowl. Add 1 tbsp pesto (dbl for 4 ppl), then toss to coat. Cover to keep warm.

Cook steaks

Pat steaks dry with paper towels. Season with 1/2 tsp garlic salt (dbl for 4 ppl) and pepper. Heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then steaks. Pan-fry until cooked to desired doneness, 5-8 min per side.

Make salad

While steaks cook, add vinegar and 1 tbsp pesto (dbl for 4 ppl) to a large bowl. Season with remaining garlic salt and pepper, then stir to combine. Add tomatoes and arugula and spinach mix, then toss to combine.

Finish and serve

Let steaks rest for 5 min, then thinly slice. Divide steaks, zucchini and salad between plates. Spoon remaining pesto over steaks. Sprinkle Parmesan over zucchini and salad.