Express
Caprese-Style Steak Strip Flatbreads
with mozzarella
Prep & Cook Time: 10-15 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
Chef
David Padilla
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.
In Your Box (serves 2)
- 10 oz. Steak Strips
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4 Mini Naan Flatbreads
- 1 Roma Tomato
- 4 oz. Marinara Sauce
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2 oz. Shredded Mozzarella
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1 oz. Basil Pesto
- ¼ tsp. Red Pepper Flakes
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.
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Nutrition (per serving)
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Calories740
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Carbohydrates61g
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Net Carbs58g
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Fat35g
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Protein45g
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Sodium1630mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Baking Sheet
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using 20 oz. steak strips, follow same instructions as 10 oz. steak strips, working in batches, if necessary.
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If using diced chicken thighs, pat dry. Follow same instructions as steak strips in Step 1, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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If using ground turkey, follow same instructions as steak strips in Step 1, breaking up until turkey reaches minimum internal temperature, 7-9 minutes. No need to chop.
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If using shrimp, pat dry. Follow same instructions as steak strips in Step 1, cooking until shrimp reach minimum internal temperature, 2-3 minutes per side. No need to chop.
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1 Cook the Topping
Core tomato and cut into 1/2" dice.
Pat steak strips dry. Coarsely chop, then separate pieces.Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steak strips, tomato, and 1/4 tsp. salt to hot pan. Stir occasionally until tomato softens, no pink remains on steak, and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.Stir in marinara and red pepper flakes (to taste) until warmed through and sauce coats steak, 1-2 minutes.Remove from burner. Rest, 3 minutes. -
2 Par-Bake the Flatbreads
Place flatbreads on prepared baking sheet, flat-side up. Broil under hot broiler until beginning to brown around edges, 1-2 minutes.
Don't text and broil! Keep an eye on oven as flatbreads may burn easily under broiler.Carefully remove baking sheet from broiler. Baking sheet will be hot! Use an oven mitt. -
3 Assemble and Bake the Flatbreads
Flip flatbreads, and top evenly with topping, then cheese.
Broil again until cheese is melted, 1-2 minutes.Carefully remove from broiler. -
4 Finish the Dish
Plate dish as pictured on front of card, topping flatbreads with pesto. Bon appétit!
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