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!
Always refer to the product label for the most accurate ingredient and allergen information.
ciabatta(ContainsGluten, Soy, MilkMay be presentEgg, Sesame, Tree Nuts, Peanuts, Sulphites)
pine nuts(ContainsTree NutsMay be presentSesame, Peanuts, Gluten, Milk, Soy)
spinach & rocket mix
traditional pesto(ContainsMilk, Tree Nuts)
vinegar (balsamic or white wine)
Finely chop the garlic (or use a garlic press). In a medium bowl, combine the garlic, beef strips, Italian herbs, the salt, vinegar (1 1/2 tbs for 2 people / 3 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.
While the beef is marinating, tear the ciabatta into 1cm chunks. Cut the courgette into 1cm batons. Finely chop the tomato. In a medium bowl, combine the brown sugar and remaining vinegar. Set aside.
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.
Return the pan to a medium-high heat and add a drizzle of olive oil. Add the courgette 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.
Transfer some of the resting juices from the beef (2 tsp for 2 people / 1 tsp for 4 people) to the medium bowl with the courgette. Season to taste with salt and pepper. Add the spinach & rocket mix and tomato to the courgette mixture and toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp.
Divide the rocket, spinach and courgette 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.