Steak Strip Ditalini Caesar Salad
with homemade garlic croutons
Prep & Cook Time: 60+ min.
Cook Within: 6 days
Difficulty Level: Easy
Spice Level: Mild
Contains: Milk, Eggs, Wheat, Soy
Chef
David Padilla
In Your Box (serves 2)
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½ oz. Grated Parmesan
- 1 Roma Tomato
- ⅓ fl. oz. White Wine Vinegar
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⅓ cup Mayonnaise
- 1 Romaine Heart
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3 oz. Ditalini
- 10 oz. Steak Strips
- 1 tsp. Garlic Salt
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1 French Roll
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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Calories883
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Carbohydrates51g
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Fat57g
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Protein41g
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Sodium1673mg
Recipe Steps
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
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1 cook the pasta
standard operating procedure
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2 prepare the ingredients
cut french roll into ½" dice. tomatoes into ½" dice. coarsely chop romaine.
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3 make the croutons
heat 2 tsp. olive oil in a large non-stick pan over medium heat. bread in hot pan. 3-5 minutes, stirring occasionally until golden brown. remove from burner, and season with half the garlic salt. remove to a plate. wipe pan clean.
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4 cook the steak
same pan used for the croutons over medium-high heat. steak in hot pan 5-7 minutes until temp. remove from burner and season with remaining garlic salt.
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5 make the dressing
in a large bowl, mayo, cheese, vinegar, ¼ cup water, and a pinch of pepper.
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