Carpaccio Inspired Steak Salad
with Parmesan Dressing
Peppercorn crusted steaks, creamy parmesan dressing and spicy arugula will fill the plate for a carpaccio-inspired steak dinner.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
285 g
Top Sirloin Steak
2 unit(s)
Tomato
30 g
Capers
(May contain traces of: Milk, Sulphites, Tree nuts, Wheat, Egg, Fish)
113 g
Arugula and Spinach Mix
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Milk, Sulphites, Wheat, Fish, Crustaceans, Gluten, Mustard, Sesame, Soy)
1 tbsp
Garlic Puree
(May contain traces of: Milk, Sulphites, Tree nuts, Wheat, Egg, Fish, Crustaceans, Gluten, Mustard, Sesame, Soy)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
1 unit(s)
Red Onion
2 unit(s)
Ciabatta Roll
(Contains: Wheat, Barley May contain traces of: Sesame, Soy, Walnuts, Oats, Rye, Triticale)
1 tbsp
White Wine Vinegar
(Contains: Sulphites May contain traces of: Milk, Wheat, Egg, Fish, Mustard, Sesame, Soy)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Cut ciabatta into 1-inch pieces. Add ciabatta, 1 tbsp oil (dbl for 4 ppl) and half the garlic puree to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Toast in the middle of the oven, stirring halfway through cooking, until lightly golden, 5-7 min. (TIP: Keep an eye on them, so they don't burn!)
While the croutons bake, slice tomato into 1/2-inch rounds. Drain the capers. Peel, then cut half the onion into 1/4-inch slices (whole onion for 4 ppl)
Whisk together mayo, vinegar, half the Parmesan and remaining garlic puree in a small bowl. Season with pepper. Set aside.
Pat the steak dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then the steak. Pan-fry, until cooked to desired doneness, 5-8 min per side.**
Thinly slice the steak. Divide the arugula and spinach mix between plates. Top with the sliced tomatoes, capers, red onion, steak and croutons. Drizzle dressing over top. Sprinkle remaining Parmesan overtop.
