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Steak Tartines
with Spinach Pesto & Summer Squash
40 MIN
2 Servings
From the Test Kitchen
An easy spinach pesto elevates tonight’s tartines, or French open-faced sandwiches. We’re finely chopping sautéed spinach, helping it blend with parmesan, bright lemon juice, and olive oil—perfect for topping layers of savory beef and rustic, oven-toasted bread. We’re seasoning the warm bread with a clove of garlic, a simple way to imbue the tartines with more aromatic flavor. A side of sautéed summer squash (yours may be green or grey zucchini, or yellow squash) tossed with more pesto rounds out the dish.
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NutritionPER SERVING
-
Calories670 Cals (est.)
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fresh
ingredients
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tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Quarter and deseed the lemon. Cut the bread into four 1-inch-thick slices (you may have extra bread). Peel the garlic. Quarter the squash lengthwise; cut crosswise into 1-inch-thick pieces. Small dice the fontina cheese (discarding any rind). Roughly chop the capers.
2
Cook the spinach & make the pesto:
In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the spinach and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Transfer to a cutting board and finely chop. Transfer the chopped spinach to a medium bowl; add the parmesan cheese and the juice of 2 lemon wedges. Slowly stir in enough olive oil to create a rough paste; season with salt and pepper to taste. Wipe out the pan.
3
Make the garlic toasts:
Place the bread on a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to thoroughly coat. Toast in the oven 7 to 8 minutes, or until lightly browned and crispy. Leaving the oven on, remove the toasted bread from the oven. When cool enough to handle, carefully rub 1 cut side of each toasted bread slice with the whole garlic clove; discard the clove.
4
Cook & dress the squash:
While the bread toasts, in the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the squash. Cook, without stirring, 2 to 3 minutes, or until browned; season with salt and pepper. Continue to cook, stirring occasionally, 3 to 5 minutes, or until browned and slightly softened. Transfer to a medium bowl and add half the pesto. Toss to coat; season with salt and pepper to taste. Wipe out the pan.
5
Cook the beef:
Pat the diced beef dry with paper towels. In the same pan, heat 1 teaspoon of olive oil on high until hot. Add the beef in a single, even layer; season with salt and pepper. Cook, without stirring, 1 to 2 minutes, or until browned. Continue to cook, stirring constantly, 1 to 2 minutes, or until browned and just cooked through. Turn off the heat.
6
Toast the tartines & plate your dish:
Evenly top the garlic toasts with the cooked beef. Evenly top with the fontina cheese and capers. Toast in the oven 2 to 4 minutes, or until the cheese has melted. Remove from the oven. Divide the toasted tartines between 2 dishes. Top with the remaining pesto. Serve with the dressed squash and remaining lemon wedges on the side. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Quarter and deseed the lemon. Cut the bread into four 1-inch-thick slices (you may have extra bread). Peel the garlic. Quarter the squash lengthwise; cut crosswise into 1-inch-thick pieces. Small dice the fontina cheese (discarding any rind). Roughly chop the capers.
2
Cook the spinach & make the pesto:
In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the spinach and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Transfer to a cutting board and finely chop. Transfer the chopped spinach to a medium bowl; add the parmesan cheese and the juice of 2 lemon wedges. Slowly stir in enough olive oil to create a rough paste; season with salt and pepper to taste. Wipe out the pan.
3
Make the garlic toasts:
Place the bread on a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to thoroughly coat. Toast in the oven 7 to 8 minutes, or until lightly browned and crispy. Leaving the oven on, remove the toasted bread from the oven. When cool enough to handle, carefully rub 1 cut side of each toasted bread slice with the whole garlic clove; discard the clove.
4
Cook & dress the squash:
While the bread toasts, in the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the squash. Cook, without stirring, 2 to 3 minutes, or until browned; season with salt and pepper. Continue to cook, stirring occasionally, 3 to 5 minutes, or until browned and slightly softened. Transfer to a medium bowl and add half the pesto. Toss to coat; season with salt and pepper to taste. Wipe out the pan.
5
Cook the beef:
Pat the diced beef dry with paper towels. In the same pan, heat 1 teaspoon of olive oil on high until hot. Add the beef in a single, even layer; season with salt and pepper. Cook, without stirring, 1 to 2 minutes, or until browned. Continue to cook, stirring constantly, 1 to 2 minutes, or until browned and just cooked through. Turn off the heat.
6
Toast the tartines & plate your dish:
Evenly top the garlic toasts with the cooked beef. Evenly top with the fontina cheese and capers. Toast in the oven 2 to 4 minutes, or until the cheese has melted. Remove from the oven. Divide the toasted tartines between 2 dishes. Top with the remaining pesto. Serve with the dressed squash and remaining lemon wedges on the side. Enjoy!
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