Pesto Beef Steak & Sweet Pear Salad
with Fetta & Cherry Tomatoes
Spectacular salads are kind of our forte, so it’s only right that we plate up another tasty one. Take sweet pear, beef rump and snacking tomatoes and finish it all off with basil pesto and fetta. This one makes the sunny days taste a little bit sweeter.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
pear
1 packet
Snacking Tomatoes
1 packet
Beef Rump
1 packet
Spinach & Rocket Mix
1 packet
Balsamic Vinaigrette Dressing
1 packet
Basil Pesto
(Contains: Milk;)
1 packet
Fetta Cubes
(Contains: Milk;)
Not included in your delivery
olive oil
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left). • Cut pear into 2cm wedges, carefully removing the seeds. • Heat a large frying pan over high heat. Cook pear until lightly charred, 2-3 minutes each side. Transfer to a large bowl and allow to cool slightly.
• Meanwhile, halve snacking tomatoes. • Season beefrump generously with salt and pepper on both sides.
• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
• To the bowl with charred pear, add snacking tomatoes, spinach & rocket mix and balsamic vinaigrette dressing. Toss to combine and season to taste. • Thinly slice beef. • Divide beef steak and sweet pear salad between plates. Top beef with basil pesto and crumble fetta cubes over salad to serve. Enjoy!
