Blue Apron Recipe | Beef Tartines

Blue Apron’s Recipe for Beef Tartines with Zucchini au Pistou was the first meal that started my love affair with Blue Apron. Beef Tartines are a french inspired open-faced sandwich that includes all of my favorites – melted cheese, toasted bread and red meat! I was confident that this would be delicious, but I was shocked at the level of yum!

Adding capers to the Beef Tartines adds a tangy aspect that surprises your tongue and bringings a complexity to the dish. The Beef Tartines are paired with a side of sauteed zucchini that is topped pistou to perfectly accompany the main entree. It gives you veggies without steaming a bag of frozen broccoli. 🙂

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Blue Apron Recipe | Beef Tartines Ingredients

• 10 Ounces Thinly Sliced Beef
• 1 Round Pugliese Bread
• 2 Ounces Spinach
• 1 Clove Garlic
• 1 Zucchini
• 1 Lemon
• 1½ Ounces Fontina Cheese
• 1 Tablespoon Capers
• 1 Tablespoon Grated Parmesan Cheese

Blue Apron Recipe | Beef Tartines Recipe

1. Prepare the ingredients: Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the bread into four 1-inch-thick slices (you may have extra bread). Quarter and deseed the lemon. Cut off and discard the ends of the zucchini; quarter lengthwise, then cut crosswise into 2-inch-long wedges. Peel the garlic. Cut off and discard any rind from the Fontina cheese; small dice the cheese. Roughly chop the capers.
2. Cook the spinach & make the pistou: In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until bright green and wilted. Transfer to a cutting board and finely chop. Transfer the chopped spinach to a medium bowl; stir in 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. Cook & dress the zucchini: In the pan used to cook the spinach, heat 1 teaspoon of olive oil on medium-high until hot. Add the zucchini; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until lightly browned and slightly softened. Transfer to a medium bowl. Add half the pistou; toss to coat and season with salt and pepper to taste. Wipe out the pan.
4. Make the garlic toasts: In the pan used to cook the zucchini, heat 1 teaspoon of olive oil on medium-high heat until hot. Add the bread and cook 2 to 3 minutes per side, or until lightly browned and crispy. Transfer to a plate. Wipe out the pan. When cool enough to handle, carefully rub the cut sides of the toasted bread with the garlic clove; discard the clove. Transfer the garlic toasts to a sheet pan.
5. Cook the beef: Using your hands, separate the sliced beef; pat dry with paper towels. In the pan used to toast the bread, heat 1 teaspoon of olive oil on high until hot. Using tongs, add the beef in a single, even layer; season with salt and pepper. Cook, without stirring, 1 to 2 minutes, or until browned on the first side. Continue to cook, stirring constantly, 30 seconds to 1 minute, or until browned and just cooked through. Remove from heat.
6. Finish the tartines & plate your dish: Divide the cooked beef between the garlic toasts. Evenly top with the Fontina cheese and capers. Bake 2 to 4 minutes, or until the cheese has melted. Remove from the oven. Divide the baked tartines and dressed zucchini between 2 plates. Top the tartines with the remaining pistou. Serve with the remaining lemon wedges on the side. Enjoy!

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