something something striploin
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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
285 g
Steak de haut de surlonge
2 pièce(s)
Pain ciabatta
(Contient Blé, Orge Peut contenir Sésame, Soya, Noix de Grenoble, Avoine, Seigle, Triticale)
½ tasse(s)
Parmesan, râpé grossièrement
(Contient Lait)
113 g
Tomates cerises anciennes
113 g
Mélange printanier
7 g
Persil
1 pièce(s)
Mini concombres
¼ tasse(s)
Pesto au basilic
(Contient Lait Peut contenir Sulfites, Noix, Soya)
2 cs
Glaçage balsamique
(Contient Sulfites Peut contenir Lait, Moutarde, Oeuf, Sésame, Blé, Gluten, Crustacés, Soya, Poisson)
2 cs
Tartinade à l'ail
(Contient Soya Peut contenir Sulfites, Lait)
28 g
Pignons
(Contient Pignons Peut contenir Noix)
Informations nutritionnelles
Ustensiles
Instructions
- 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.
- 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 !
- ** 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.
- 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.
- 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.
- 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.