Seared Steak Tagliata
over Balsamic Brown Butter Orzo
Cooking time
25 minutes
Servings
2/4
Calories
810 /serving
In Italian, the verb “tagliare” means to cut—as in, slice up this tender top sirloin. Sautéed cherry tomatoes and green beans (with lots of garlic, obvs) are the perfect red and green accompaniment. As is orzo, in a brown butter sauce tinged with balsamic.
We will send you:
- 2 Top sirloin beef medallions
- 140g Cherry tomatoes
- 300g Green beans (or string peas)
- 2 Garlic cloves
- 140g Orzo
- 30ml White balsamic vinegar
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Milk • Sulphites • Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Strainer
3 or 6 tbsp Butter
2 Medium pans
Total Fat
41 g
Saturated Fat
18 g
Sodium
660 mg
Total Carb
70 g
Sugars
9 g
Protein
45 g
Fibre
7 g
Preparation
Boil the orzo
- Bring a medium pot of salted water to a boil.
- Add the orzo and boil, 9 to 10 min., until just tender.
- Drain and rinse.
- Return to the pot and toss with a drizzle of oil to prevent sticking.
Cook the steaks
- Meanwhile, pat the steaks dry; season with ⅓ of the spices and S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the steaks* and cook, 3 to 5 min. per side, until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice).
- Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest before slicing.
Mise en place
- Meanwhile, halve the tomatoes.
- Remove the stem ends of the green beans.
- Mince the garlic.
Cook the vegetables
- In a second medium pan, heat a drizzle of oil on medium-high.
- Add the tomatoes and ½ the garlic. Sauté, 1 to 2 min., until fragrant.
- Add the green beans and sauté, 2 to 3 min., until beginning to soften.
- Add ½ the vinegar and 1 tbsp water (double for 4 portions).
- Cook, partially covered, 1 to 2 min., until the green beans are crisp-tender and the tomatoes begin to burst; season with ½ the remaining spices and S&P.
Make the balsamic brown butter orzo
- In the reserved pan, heat 3 tbsp butter (double for 4 portions) on medium.
- Add the remaining garlic and sauté, scraping up any browned bits, 2 to 3 min., until softened and the butter begins to foam; season with the remaining spices and S&P.
- Add the remaining vinegar and sauté, 30 sec. to 1 min., until slightly reduced.
- Transfer to the pot of orzo; stir well.
Plate your dish
- Divide the balsamic brown butter orzo between your plates.
- Top with the steaks and vegetables. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
