Speedy Italian Style Sirloin Steak Loaded Ciabatta
with Pesto Dressed Salad
- Milk
- Egg
- Mustard
- Nuts
- Cashew nuts
- Wheat
- Barley
- Cereals containing gluten
- Sulphites
- Peanut
- May contain traces of allergens
- Cereals containing gluten
- Rye
Our Speedy Italian Style Sirloin Steak Loaded Ciabatta is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
Ingredients
2 unit(s)
21 Day Aged British Sirloin Steaks
1 unit(s)
Bell Pepper
1 unit(s)
Red Onion
125 grams
Baby Plum Tomatoes
1 ball(s)
Mozzarella
(Contains: Milk)
25 grams
Sun-Dried Tomato Paste
64 grams
Mayonnaise
(Contains: Egg, Mustard)
30 grams
Basil Pesto
(Contains: Nuts, Cashew nuts, Milk May contain traces of: Peanut)
2 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
50 grams
Baby Leaf Mix
12 grams
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the steaks from your fridge to allow them to come up to room temperature.
b) Halve the bell pepper and discard the core and seeds. Slice into thin strips. Halve and peel the red onion, then cut each half into roughly 2-3cm wedges.
c) Put the pepper and onion onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. When the oven is hot, roast on the top shelf until soft and slightly charred, 14-16 mins.
a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper.
b) Once hot, lay the steaks into the pan and fry until browned, 1 min on each side.
c) Lower the heat slightly and cook for another 1-2 mins on each side if you want them medium-rare. TIP: Cook for 1-2 mins more if you like it more well done. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.
a) Once cooked, transfer your steaks to a board, cover with foil and allow to rest for a couple of mins.
b) Halve the baby plum tomatoes. Drain and tear the mozzarella into pieces.
c) In a small bowl, combine the sun-dried tomato paste and mayonnaise.
a) Once the veg is cooked, add half the pesto. Stir well to evenly coat the vegetables.
a) Halve the ciabatta. Lightly toast the ciabatta halves in your toaster until golden.
b) When everything's nearly ready, in a large bowl, combine the tomatoes, remaining pesto, grated hard Italian style cheese and olive oil for the dressing (see pantry for amount).
c) Gently toss in the baby salad leaves.
d) Slice the steaks thinly.
a) Spread the sun-dried tomato mayo over the ciabatta bases and lids.
b) Top the bases with the steak slices, roasted veg and mozzarella, then drizzle over the balsamic glaze. Sandwich shut with the ciabatta lids.
c) Serve with the cheese pesto salad on the side.
