Steak & Mixed Veggie Italian Grill
over Olive-Spiced Orzo
Cooking time
20 minutes
Servings
2/4
Calories
660 /serving
Going alla griglia makes this recipe deliciously straightforward. Steaks sizzle on the barbecue, in our Bell Pepper & Olive seasonings, alongside eggplant and zucchini. With pasta on each plate and a drizzle of cold-pressed Italian vinaigrette, supper is all set.
We will send you:
- 2 Top sirloin beef medallions
- 1 Eggplant
- 1 Green zucchini
- 140g Orzo
- 45ml Cold-pressed Italian vinaigrette
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Strainer
BBQ
Total Fat
28 g
Saturated Fat
7 g
Sodium
680 mg
Total Carb
62 g
Sugars
7 g
Protein
43 g
Fibre
5 g
Preparation
Boil the orzo
Heat the BBQ on high, making sure to oil the grill first. Bring a medium pot of salted water to a boil. Add the orzo; stir gently to separate. Boil, 9 to 10 min., until tender. Drain and rinse. Transfer to a bowl and toss with ⅓ of the vinaigrette, ⅓ of the spices and S&P.
Grill the vegetables
Meanwhile, cut the zucchini and eggplant lengthwise into ½ inch pieces. In a large bowl, combine the zucchini, eggplant, a drizzle of oil, ½ the remaining spices and S&P. Add to the BBQ and grill, 2 to 3 min. per side, until browned and tender. Transfer to a cutting board and roughly chop.
Grill the steaks
Pat the steaks* dry with paper towel and drizzle with oil; season with the remaining spices and S&P. Add to the BBQ and grill, 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 and let rest for 5 min. before slicing against the grain.
Plate your dish
Divide the orzo between your plates. Top with the steaks and vegetables. Drizzle with the remaining vinaigrette. Bon appétit!
Summer eats with @LaurentDagenais
For the month of June, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
