Seared Beef & Warm Pesto Veggie Toss
with Rosemary Panini Croutons
- Gluten
- Soy
- Milk
- Tree Nuts
- Almond
- May contain traces of allergens
- Eggs
- Milk
- Sesame
- Traces of Tree Nuts
- Lupin
- Peanuts
- Soy
This is the kind of dish that reminds you we really do live in the lucky country. Mod Oz cuisine means that seared beef rump steak is at home with tasty pesto and roasted vegetables. It’s bloody good, if we do say so ourselves!
Ingredients
1 unit
carrot
1 unit
red capsicum
1 unit
rosemary panini
(Contains: Gluten, Soy May be present: Eggs, Milk, Sesame, Tree Nuts, Lupin)
1 packet
beef rump
½ unit
red onion
1 tub
traditional pesto
(Contains: Milk, Tree Nuts)
1 packet
slivered almonds
(Contains: Almond May be present: Milk, Peanuts, Sesame, Soy, Tree Nuts)
1 bag
mixed salad leaves
Not included in your delivery
olive oil
1 tsp
honey
1 tsp
balsamic vinegar
Utensils
Cooking Steps
Cut the carrot (unpeeled) into 0.5 cm thick rounds. Cut the red capsicum into 2 cm chunks. Finely slice the red onion (use suggested amount). TIP: Cutting the veggies to the correct size ensures they cook in the allocated time. Cut the rosemary panini into 1 cm croutons.
Heat a drizzle of olive oil** in a large frying pan over a medium-high heat. Add the carrot, capsicum and onion and cook for 6-7 minutes, or until almost tender. Add the slivered almonds to the pan and toast, stirring, for 2 minutes, or until golden. Set aside to cool. Return the pan to the heat with a good drizzle of olive oil and the croutons. Cook, stirring, for 4-5 minutes, or until golden. Set aside on a plate lined with paper towel to soak up any excess oil.
Return the frying pan to a high heat and add a drizzle of olive oil. Once hot, add the beef rump steak and cook for 2 minutes on each side (depending on thickness), or until cooked to your liking. TIP: This will give you a medium steak, so cook a little less for rare or a little longer for well done. Set aside on a plate and cover with foil to rest for 5 minutes. Thinly slice into 1 cm strips.
While the steak is resting, combine the olive oil (2 tsp for 2 people/ 1 tbs for 4 people), honey and balsamic vinegar in a large bowl. Set aside.
Add the mixed salad leaves, veggies and croutons to the bowl with the dressing. Toss to coat and season to taste with a pinch of salt and pepper. TIP:Add the veggies and croutons to the bowl with the dressing just before to serving to prevent soggy croutons and leaves.
Divide the rosemary panini crouton and veggie toss between plates and top with the seared beef. Top with a dollop of traditional pesto.
