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Steak Tartines

with Spinach Pesto & Summer Squash

Easy
  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 670 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

fresh
ingredients
tried-and-true
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time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
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.

Cook the spinach & make the pesto:
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.

Make the garlic toasts:
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.

Cook & dress the squash:
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.

Cook the beef:
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.

Toast the tartines & plate your dish:
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!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
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.

Cook the spinach & make the pesto:
Make the garlic toasts:
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.

Cook & dress the squash:
Cook the beef:
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!

Toast the tartines & plate your dish: