Caprese Steak Strip Mini Flatbreads with Mozzarella
ready in 15 minutes
Prep & Cook Time:10-15 min.
Cook Within:4 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
We've morphed salad into flatbreads, with mozzarella and pesto bringing a very caprese touch here. Now can we morph water into beer? Monday into Friday? Uhhhhh... just try the flatbread.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
Cook the Steak
Core tomato and cut into ½" dice.
Separate steak strips into a single layer and pat dry.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steak strips, tomato, and a pinch of salt to hot pan and stir occasionally until tomato softens and no pink remains on steak, 4-6 minutes.
Add marinara sauce and red pepper flakes (to taste). Stir occasionally until sauce is warmed through and coats steak, 1-2 minutes.
Remove from burner.
Par-Bake the Flatbreads
Place flatbreads on prepared baking sheet, flat-side up. Place baking sheet under hot broiler. Broil until beginning to brown around edges, 1-2 minutes.
Keep an eye on oven as flatbreads may burn easily under broiler.
Assemble and Bake Flatbreads
Carefully flip flatbreads.Top evenly with marinara-steak mixture, then cheese.
Place baking sheet under broiler again until cheese is melted, 1-2 minutes.
Finish the Dish
Plate dish as pictured on front of card, topping flatbreads with basil pesto. Bon appétit!
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