Carb Smart Tagliata Steak Salad
with Basil Pesto and Arugula
Fresh Italian flavours, without the starch. Hearty steak, drizzled with sweet balsamic vinegar, tops a zesty salad with a pesto dressing. Steak and Parmesan bring lots of protein to the table in this satiating supper.
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
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.
Ingredients
285 g
Top Sirloin Steak
113 g
Baby Tomatoes
113 g
Arugula and Spinach Mix
¼ cup
Basil Pesto
(Contains Milk)
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
200 g
Zucchini
1 tsp
Garlic Salt
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Halve tomatoes. Cut zucchini into 1/4-inch rounds.
Heat a large non-stick pan over medium high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then zucchini. Season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper. Cook, stirring occasionally, until tender-crisp, 4-5 min. Transfer zucchini to a medium bowl. Add 1 tbsp pesto (dbl for 4 ppl), then toss to coat. Cover to keep warm.
Pat steaks dry with paper towels. Season with 1/2 tsp garlic salt (dbl for 4 ppl) and pepper. Heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then steaks. Pan-fry until cooked to desired doneness, 5-8 min per side.
While steaks cook, add vinegar and 1 tbsp pesto (dbl for 4 ppl) to a large bowl. Season with remaining garlic salt and pepper, then stir to combine. Add tomatoes and arugula and spinach mix, then toss to combine.
Let steaks rest for 5 min, then thinly slice. Divide steaks, zucchini and salad between plates. Spoon remaining pesto over steaks. Sprinkle Parmesan over zucchini and salad.
