Steak salad with basil dressing and Grana Padano
with grilled eggplant and croutons
This recipe provides 263 grams of vegetables per portion.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Steak
½ piece
Eggplant
1 piece
Red onion
1 piece
Garlic
½ piece
Wholegrain ciabatta
(Contains Barley, Oats, Rye, Sesame, Soy, Wheat May be present Egg, Gluten, Milk, Mustard, Tree nuts)
½ sachet(s)
Sicilian-style herb mix
½ head
Butter lettuce
7.5 milliliters
Basil crème
20 g
Grana Padano flakes DOP
(Contains Egg, Milk)
Not included in your delivery
1 tablespoon
Olive oil
½ tablespoon
Extra virgin olive oil
1 tablespoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Take the steak out of the fridge so it can come up to room temperature.
- Cut the eggplant in half and cut into half crescents. Cut the onion into half rings.
- Crush or mince the garlic.
- Cut the ciabatta into small cubes.
- Heat a drizzle of olive oil in a lidded frying pan over medium-high heat.
- Fry the eggplant and onion 7 - 9 minutes with the lid on.
- Add the last minute the Sicilian spice mix to the eggplant and onion (see Tip).
Tip: add some more olive oil if needed.
- Heat a light drizzle of olive oil in a frying pan over medium-high heat.
- When the pan is nice and hot, fry the steak for 1 - 3 minutes on each side. Remove from the pan, season with pepper and allow to rest under aluminium foil.
Tip: fry the steak for 1 - 2 minutes per side for rare, 2 - 3 minutes per side for medium-rare and 4 - 5 minutes per side for well done.
- Heat a light drizzle of olive oil in the pan used for the steak.
- Fry the ciabatta cubes with half the garlic for 4 - 6 minutes until crispy. Season with salt and pepper.
- Roughly chop the butter lettuce.
- Mix the extra virgin olive oil and balsamic vinegar in a small bowl (see pantry for amount), the basil crème, the rest of the garlic, and some salt and pepper.
- Mix the butter lettuce with the croutons and half of the dressing in a salad bowl.
- Slice the steak.
- Serve the salad on deep plates and top with the spiced eggplant and onion.
- Serve the sliced steak next to the salad.
- Drizzle the rest of the dressing over the salad and scatter over the Grana Padano flakes.