Buttery Bruschetta Grilled Steak
with Cheesy Garlic Bread and Summer Salad
Get ready for sweet juicy bursts of summer flavor to dance on your palate tonight. Inspired by the flavors of bruschetta, this grilled steak is marinated in pesto before being grilled to perfection and topped with buttery foil burst baby tomatoes. A finishing drizzle of sweet and tangy balsamic glaze make this grill home run!
Allergens:
Wheat
•Barley
•Milk
•Sulphites
•Soy
•Pine nuts
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time35 minutes
Cooking Time15 minutes
DifficultyMedium
Ingredients
serving amount
285 g
Top Sirloin Steak
2 unit(s)
Ciabatta Roll
(Contains: Wheat, Barley May contain traces of: 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
1 unit(s)
Mini Cucumber
ÂĽ cup
Basil Pesto
(Contains: Milk May contain traces of: Soy, Sulphites)
2 tbsp
Balsamic Glaze
(Contains: Sulphites May contain traces of: Sesame, Soy, Milk, Mustard, Egg, Wheat, Gluten, Crustaceans, Fish)
2 tbsp
Garlic Spread
(Contains: Soy May contain traces of: Sulphites, Milk)
28 g
Pine Nuts
(Contains: Pine nuts May contain traces of: Tree nuts)
Nutrition Values
Calories810 kcal
Fat38 g
Saturated Fat11 g
Carbohydrate66 g
Sugar10 g
Dietary Fiber4 g
Protein50 g
Cholesterol90 mg
Sodium1350 mg
Trans Fat0.5 g
Potassium1000 mg
Calcium300 mg
Iron8 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.
Utensils
•Shallow Dish
•Small Pan
•Large Bowl
•Aluminum Foil
Cooking Steps
1
- Pat steak dry with paper towels.
- Add steak and pesto to a shallow dish. Using your hands, massage pesto into steak to marinade. Season with salt and pepper.
- Heat a small pan over medium heat.
- When hot, add pine nuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
2
- Thinly slice cucumber.
- Finely chop parsley.
- Add 1 tbsp (2 tbsp) balsamic glaze and 1/2 tbsp ( 1 tbsp) oil to a large bowl. Season with salt and pepper. Stir to mix.
- Add spring mix, cucumber and pine nuts to bowl with dressing. Do not mix until step 6 !
3
- ** Skipping step to toss tomaotes in separate bowl. Does this work?
- Layer two 24x12-inch pieces of foil. (NOTE: Make 2 pouches for 4 ppl, using 2 sheets of foil per pouch.)
- Add tomatoes, half the parsley and half the garlic spread to foil. 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 ciabatta half.
4
- Place tomato pouch on one side of the grill, close lid and grill until tomatoes just burst, 10-12 min.
- 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.
5
- While steak rests, add ciabatta to grill, cut side down. Grill until lightly charred, 1-2 min.
- Flip ciabatta, then carefully sprinkle cheese overtop. Close lid and grill until cheese melts, 1-2 min.
6
- Thinly slice steak.
- Toss salad.
- Divide steak, salad and cheesy bread between plates.
- Top steak with burst tomatoes.
- Drizzle remaining balsamic glaze over tomatoes.
- Sprinkle remaining parsley overtop.
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