Double Striploin Steak and Heirloom Tomato Bocconcini Salad
with Basil and Pesto Potatoes- Milk
- Sulphites
- May contain traces of allergens
- Soy
- Sulphites
- Mustard
- Sesame
- Tree nuts
- Wheat
- Egg
- Fish
- Milk
Ingredients: Striploin steak • Yellow potato • Baby heirloom tomatoes • Bocconcini cheese (milk) (pasteurized milk, calcium chloride, microbial enzyme, bacterial culture) • 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) • Shallot • Balsamic vinegar (sulphites) (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) • Basil • Garlic.
Ingredients
740 g
Striploin Steak
113 g
Baby Heirloom Tomatoes
¼ cup
Basil Pesto
(Contains: Milk May be present: Soy, Sulphites)
7 g
Basil
350 g
Yellow Potato
1 unit(s)
Shallot
100 g
Bocconcini Cheese
(Contains: Milk)
1 unit(s)
Garlic, cloves
1 tbsp
Balsamic Vinegar
(Contains: Sulphites May be present: Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Milk)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Remove any brown spots from potatoes. Cut into 1/2-inch pieces.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 23-25 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and top of the oven, rotating sheets halfway through.)
- Meanwhile, halve tomatoes.
- Cut bocconcini into quarters.
- Peel, then mince or grate garlic.
- Peel, then thinly slice shallot.
- Thinly slice basil.
- Pat steaks dry with paper towel, then season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then steaks. Sear for 2-3 min per side, until golden. Don't crowd the pan; cook in batches, if needed.
- Transfer steaks to an unlined baking sheet.
- Roast in the bottom of the oven for 5-8 min, until cooked to desired doneness.**
- In a medium bowl whisk together balsamic vinegar, 1/4 tsp (1/2 tsp) garlic and 1 tbsp (2 tbsp) oil.
- Add tomatoes, shallots, bocconcini and basil. Season with salt and pepper, then toss to coat.
- In a large bowl add potatoes and pesto. Toss to coat.
- Thinly slice steak.
- Divide steak, salad and potatoes between plates.
If you've opted for double steak, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of steak. Work in batches, if necessary.
