Beef Rump, Ricotta & Red Pesto Ciabatta
with Rocket & Pre-Cut Fries
- Wheat
- Gluten
- Soy
- Milk
- Hazelnut
- Eggs
- Milk
- Soy
- Sulphites
- Lupin
- Sesame
- Almond
- May contain traces of allergens
- Gluten
- Wheat
Soak up those balmy sunset vibes with beef rump, velvety ricotta and zesty red pesto stuffed inside warm, crusty ciabatta. Paired with golden, pre-prepped chicken salt fries, this high-flavour al fresco feast brings all the cafe charm to your outdoor table with next to no effort.
Ingredients
1 packet
Potato Fries
2
Bake-At-Home Ciabatta
(Contains: Wheat, Gluten, Soy May be present: Hazelnut, Eggs, Milk, Soy, Sulphites, Lupin, Sesame, Almond)
1
Tomato
1 packet
Red Pesto
(Contains: Milk)
1 packet
Parmesan Cheese
(Contains: Milk)
300 g
Beef Rump
1 packet
Balsamic Vinaigrette Dressing
1 packet
Rocket Leaves
1 sachet
Chicken Salt
(Contains: Soy May be present: Gluten, Wheat)
1
Ricotta
(Contains: Milk)
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
- Preheat oven to 240°C/220°C fan-forced.
- Place potato fries on a lined oven tray. Drizzle with olive oil and toss to coat.
- Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
- Meanwhile, slice bake-at-home ciabatta in half lengthways.
- Thinly slice tomato.
- Season beef rump with salt and pepper.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
- When the fries have 5 minutes remaining, toast or grill ciabatta to your liking.
- Thinly slice beef.
- Spread red pesto on ciabatta bases, then fill with Parmesan cheese, tomato, beef and rocket. • Drizzle over balsamic vinaigrette dressing and spread ciabatta tops with ricotta.
- To the tray with fries, sprinkle over chicken salt.
- Divide beef, ricotta, Parmesan and pesto ciabatta and pre-prepped chicken salt fries between plates. Enjoy!
