Steak Tartines with Spinach Pesto & Summer Squash

Steak Tartines

with Spinach Pesto & Summer Squash

Group Created with Sketch. 40 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 670 Cals/serving
  • View All
    Nutrition Label
    Download

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.

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.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
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

Ba hero

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 any time with a week's notice. 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: