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Pesto Grilled Double Steak with Cheesy Bruschetta Toast

Name: Pesto Grilled Double Steak with Cheesy Bruschetta Toast and Summer Salad
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 740 g Striploin Steak; 1 unit(s) Ciabatta Roll; ½ cup Parmesan Cheese, shredded; 113 g Baby Heirloom Tomatoes; 113 g Spring Mix; 7 g Parsley; 2 unit(s) Mini Cucumber; ¼ cup Basil Pesto; 2 tbsp Garlic Spread; 28 g Pine Nuts; 2 tbsp Balsamic Vinegar

and Summer Salad

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Calories

1000 kcal

Protein

98g protein

Total

35 minutes

Difficulty

Medium

Under 50g of Carbs

New

Allergens:

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.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

740 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)

Nutrition Values

Calories1000 kcal

Fat49 g

Saturated Fat16 g

Carbohydrate36 g

Sugar5 g

Dietary Fiber3 g

Protein98 g

Cholesterol195 mg

Sodium1260 mg

Trans Fat1 g

Potassium1550 mg

Calcium300 mg

Iron11 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.

Cooking Steps

Before starting, wash and dry all produce.
Lightly oil the grill. While you prep, preheat the grill to 450°F over medium-high heat.
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 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 cucumber.
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 bowl of dressing, add spring mix, cucumbers. Place in fridge until ready to mix.

Layer two 24x12-inch pieces of foil. (NOTE: Make 2 pouches for 4 servings, using 2 sheets of foil per pouch.)
To prepared foil, add tomatoes, half the parsley, half the garlic spread and remaining vinegar. 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 half.
Head out to the grill with tomato pouch, steak and ciabatta.

To one side of grill, place tomato pouch. Close lid and grill for 10-12 min until tomatoes just burst.
To other side of grill, 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.

While steak rests, add ciabatta to grill, cut side down. Grill for 2-3 min until lightly charred.
Flip ciabatta, then carefully sprinkle cheese overtop. Close lid and grill for 2-3 min until cheese melts.

Strain burst tomato juice from pouch into a small bowl. Stir in any beef resting juices.
Add pine nuts to bowl with salad, then toss to coat.
Thinly slice steak.
Divide steak, salad and cheesy bread between plates.
Spoon burst tomatoes over bread.
Spoon tomato-steak juice mixture over over steak.
Sprinkle remaining parsley overtop.

HEY TESTER, how does the reduced ciabatta with burst tomatoes portion feel? Did the tomato + steak juice feel like a substantial 'sauce'? context: previously the tomatoes along with juices were spooned over the steak.