Warm Pesto, Veggie & Beef Toss
with Ciabatta Croutons & Roasted Almonds
This is the kind of dish that reminds you we really do live in the lucky country. Mod Oz cuisine means that sizzling beef rump steak is at home with tasty pesto, panini and roasted vegetables. We think it’s bloody good, even if we do say so ourselves!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
carrot
1
red capsicum
1
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 steak
beef rump
1
red onion
1 bag
rocket leaves
1 tub
traditional pesto
(Contains Milk, Tree Nuts;)
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan. )
Not included in your delivery
olive oil
1 tsp
honey
1 tsp
white wine vinegar
Nutritional Values
Utensils
Instructions
Preheat the oven to 200°C/180°C fan-forced. Peel and cut the carrot into 2 cm pieces. Cut the red capsicum into 2 cm pieces. Cut the red onion into slices.
Cut the bake-at-home ciabatta into 1 cm croutons. Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the ciabatta croutons to the pan and cook for 3-4 minutes, or until golden and slightly crispy. Remove and set aside.
Return the pan to a medium-high heat and add an extra drizzle of olive oil (if needed). Add the red onion, the carrot and the red capsicum and cook for 4-5 minutes, or until slightly softened. Remove and set aside in a bowl. Cover with foil to keep warm.
Increase the heat to high and add another drizzle of olive oil. Once hot, add the beef rump 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 but cook for a little less if you like it rare, or a little longer for well done. Set aside on a plate and cover with foil to rest for 5 minutes. Thinly slice.
While the steak is resting, combine a drizzle of olive oil, the honey and the white wine vinegar in a large bowl. Add the rocket leaves, the cooked vegetables, the roasted almonds and the croutons and toss to coat. Season to taste with a pinch of salt and pepper.
Divide the veggie toss between plates and top with the sliced steak. Dollop with the traditional pesto.