Double Pesto Beef Steak & Sweet Apple Salad
with Fetta & Cherry Tomatoes
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Snacking Tomatoes
600 g
Beef Rump
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
1
Cucumber
1
Red Apple
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
Spinach & Rocket Mix
Not included in your delivery
1 drizzle
olive oil
1 drizzle
balsamic vinegar
Cooking Steps
• See ‘Top Steak Tips!’ (below left). Halve snacking tomatoes. Slice apple into thin wedges. Thinly slice cucumber into rounds • Season beef rump generously with salt and pepper on both sides.
• 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.
Have a BBQ? Preheat BBQ to high heat. To a medium bowl, add rump steaks and a drizzle of olive oil. Season and toss to coat.
• When BBQ is hot, grill beef rump, turning, for 6-10 minutes for medium-rare or until cooked to your liking. Transfer to a plate and leave to rest for 5 minutes.
• In a large bowl combine, snacking tomatoes, spinach & rocket mix, cucumber and apple with a drizzle of olive oil and balsamic vinegar. Season to taste.
• Thinly slice beef. • Divide beef steak and sweet apple salad between plates. Top beef with basil pesto and crumble fetta cubes over salad to serve. Enjoy!
