Ingredients
- 800 g flank steak (bavette)
- 80 g Bresc Marinade for beef
- 60 g Parmesan cheese, grated
- 40 g baby spinach
- 40 g Bresc Honey and thyme glaze
- 30 g Bresc Black Kalamata olive tapenade
- 4 slices prosciutto
- salt and pepper
- 500 g cherry vine tomatoes
- 40 g olive oil
- 30 g Bresc Freshly chopped Spanish garlic
- 20 g Bresc Organic Provençal herbs
- 20 g coriander seeds
- 20 g wine vinegar, white
- salt and pepper