Herby Beef & Caramelised Onion Ciabatta
with Fries & Creamy Pesto- Gluten
- Soy
- Wheat
- Milk
- Eggs
- Walnut
- May contain traces of allergens
- Eggs
- Milk
- Sesame
- Lupin
- Almond
- Hazelnut
- Macadamia
- Cashew
Thanks to quick-cooking beef strips and our ready-to-go creamy pesto, these loaded ciabattas will be on the table before you know it. The kids will be keen to help whip these up, before gobbling them up! *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
2
potato
1
onion
1
tomato
1 packet
beef strips
2
Bake-At-Home Ciabatta
(Contains: Gluten, Soy, Wheat; May be present: Eggs, Milk, Sesame, Lupin, Almond, Hazelnut.)
1 packet
creamy pesto dressing
(Contains: Milk, Eggs, Walnut; May be present: Almond, Macadamia, Cashew.)
1 bag
mixed leaves
1 sachet
Italian herbs
Not included in your delivery
1
olive oil
1 tbs
balsamic vinegar
1 tsp
brown sugar
Utensils
Cooking Steps
Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. Place on a lined oven tray (if your oven tray is crowded, divide the fries between two trays). Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
Little cooks: Help out by topping the fries with the olive oil and salt.
Meanwhile, thinly slice onion. Thinly slice tomato.
Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!
In large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring regularly until softened, 5-6 minutes. Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water, then mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
When fries have 5 minutes remaining, combine a drizzle of olive oil, the Italian herbs and a good pinch of salt and pepper in medium bowl. Add beef strips, tossing to coat. Wipe out frying pan and return to high heat with a drizzle of olive oil. When oil is hot, cook beef strips, in batches (to keep them tender) until browned and cooked through, 1-2 minutes. Transfer to a plate.
While beef is cooking, place bake-at-home ciabatta directly on a wire rack in the oven. Bake until heated through, 5 minutes.
Slice each ciabatta in half, then spread with creamy pesto dressing. Top with herby beef, caramelised onion, tomato slices and mixed leaves. Serve with fries.
Little cooks: Take the lead and help build the ciabattas!
