Quick Italian Pesto Beef Toss

Quick Italian Pesto Beef Toss

with Ciabatta Croutons

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Part panzanella, part steak dinner, all delicious. This quick beef and rocket crouton toss with pesto and pine nuts will keep you satisfied while tasting fresh and tasty. Nice one!

Tags:Low Calorie
Allergens:GlutenSoyaTree NutsMilk
Preparation Time25 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

1 clove

garlic

1 packet

beef strips

1 sachet

Italian herbs

1 unit

zucchini

1 unit

bake-at-home ciabatta

(ContainsGluten, SoyaMay be presentEgg, Milk, Sesame)

1 packet

pine nuts

(ContainsTree Nuts)

1 bag

spinach & rocket mix

1 tub

traditional pesto

(ContainsTree Nuts, Milk)

1 unit

tomato

Not included in your delivery

olive oil

¼ tsp

salt

1.5 tbs

vinegar (balsamic or white wine)

¼ tsp

brown sugar

Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)2220 kJ
Fat24.1 g
of which saturates4.5 g
Carbohydrate34.6 g
of which sugars6.2 g
Protein41.3 g
Sodium693 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensils
Medium Bowl
Chopping board
Knife
Paper Towel
Plate
Spoon
Large Non-Stick Pan
Small Bowl
InstructionsPDF
Instructions
1

Finely chop the garlic (or use a garlic press). In a medium bowl, combine the garlic, beef strips, Italian herbs, the salt, vinegar (1 tbs for 2 people / 2 tbs for 4 people) and a drizzle of olive oil. Season with a pinch of pepper and toss to coat. Set aside to marinate. TIP: If you have time, marinate the beef for up to 30 minutes to develop the flavour.

2

While the beef is marinating, tear the bake-at-home ciabatta into 1cm chunks. Cut the zucchini into 1cm batons. Finely chop the tomato. In a medium bowl, combine the brown sugar and remaining vinegar. Set aside.

3

Heat a large frying pan over a medium-high heat. Add the pine nuts and toast, stirring regularly, for 3-4 minutes, or until golden. Transfer to a small bowl. Return the pan to a medium-high heat and add a good drizzle of olive oil. Add the ciabatta chunks to the pan and season with a pinch of salt and pepper. Cook, stirring regularly, for 4-5 minutes, or until golden and slightly crisp. Transfer to a plate lined with a paper towel

4

Return the pan to a medium-high heat and add a drizzle of olive oil. Add the zucchini strips and cook for 2 minutes on each side, or until tender. Transfer to the bowl with the vinegar mixture. Return the pan to a high heat. Add 1/2 the beef strips and cook for 1-2 minutes, or until browned. Transfer to a plate. Repeat with the remaining beef. Set the beef aside to rest for a few minutes. TIP: Cooking the beef in batches helps it stay tender without stewing.

5

Transfer some of the resting juices from the beef (2 tsp for 2 people / 1 tbs for 4 people) to the medium bowl with the zucchini. Season to taste with salt and pepper. Add the spinach & rocket mix and tomato to the zucchini mixture and toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp.

6

Divide the rocket, spinach and zucchini mixture between plates and top with the Italian beef. Sprinkle over the pine nuts and croutons. Top with dollops of traditional pesto. TIP: If you like, you can toss it all together and serve as a salad. TIP: For the low-calorie option, use only 3/4 of the traditional pesto.