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Italian Steak Strips
with Tomato Carpaccio Salad
We've taken inspiration from carpaccio for this weeknight winner. Thinly sliced tomatoes get topped with spicy arugula, briny capers, salty Parmesan and tender Italian spiced steak strips. A drizzle of creamy garlic dressing and you're all set to dig in!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Beef Strips
2 unit
Beefsteak Tomato
1 tbsp
Italian Seasoning
(Contains Sulphites)
6 g
Garlic
113 g
Baby Arugula
¼ cup
Parmesan Cheese
(Contains Milk)
3 tbsp
Sour Cream
(Contains Milk)
30 g
Capers
2 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
1 unit
Ciabatta Roll
(Contains Gluten)
Not included in your delivery
3 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F and wash and dry all produce. Cut ciabatta into 1/2-inch pieces. Peel, then mince or grate garlic. Whisk together half the garlic and 1 tbsp oil (dbl for 4 ppl) in a large bowl. Season with salt and pepper. Add ciabatta pieces and stir to coat. Arrange ciabatta buns on a baking sheet. Toast in middle of oven, stirring halfway through cooking, until lightly golden, 5-7 min. (TIP: Keep an eye on them, so they don't burn!)
While ciabatta toasts, thinly slice tomato into 1/4-inch slices. Rinse capers, then pat dry with paper towels. Pat steak strips dry with paper towels. Add steak strips with 1 tbsp oil (dbl for 4 ppl) and Italian seasoning to a large bowl. Toss to coat and set aside.
Add mayo, sour cream, remaining garlic, 1 tsp Parmesan and 1 tbsp water (dbl both for 4 ppl) to a medium bowl. Season with salt and pepper. Stir to combine.
Heat a large non-stick pan over medium-high. When hot, add 1 tbsp oil, then steak strips. Cook, stirring occasionally, until browned, 4-6 min.** (NOTE: Cook steak strips in two batches for 4 ppl, using 1 tbsp oil for each batch!)
Add arugula to the creamy garlic dressing and toss together. Divide tomatoes between plates and season with salt and pepper. Top with arugula, croutons then steak strips. Sprinkle over capers and remaining Parmesan.
