Pan-Seared Steaks & Roasted Pepper Vinaigrette
with Orzo & Garlicky String Beans
Cooking time
20 minutes
Servings
2/4
Calories
570 /serving
This one’s for the key steak-holders in your life. Beefy cuts of top sirloin need just a quick turn in the pan to achieve the ideal sear on the surface. Arranged in juicy slices, they receive a nifty vinaigrette that has red meat written all over it: simply whisk together roasted red pepper spread, apple cider vinegar, scallion and olive oil. Flank the beef with tender-crisp string beans sautéed in garlic, along with finely textured orzo.
We will send you:
- 2 Top sirloin beef medallions
- 300g String beans
- 1 Garlic clove
- 1 Scallion
- 30ml Apple cider vinegar
- 30ml Roasted red pepper spread
- 140g Orzo
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Sulphites, Wheat
You will need:
Medium pot
Large pan
Strainer
Grater
Olive oil
Oil
Salt & pepper (S&P)
Total Fat
15 g
Saturated Fat
5 g
Sodium
570 mg
Total Carb
69 g
Sugars
9 g
Protein
44 g
Fibre
8 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Remove the stem ends of the string beans. Grate the garlic. Thinly slice the scallion.
Boil the orzo
Add the orzo to the pot of boiling water 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. Keep warm.
Cook the steaks
Meanwhile, pat the steaks dry with paper towel; season with ⅔ of the spices and S&P. In a large 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 for 5 min. before slicing against the grain.
Make the vinaigrette
Meanwhile, in a small bowl, combine the roasted red pepper spread, scallion, vinegar (start with ½), 2 tbsp olive oil (double for 4 portions) and S&P.
Cook the string beans
In the reserved pan, heat a drizzle of oil on medium. Add the string beans and sauté, scraping up any browned bits, 2 to 3 min., until beginning to soften. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add 1 tbsp water (double for 4 portions), the remaining spices and S&P. Cook, partially covered, 1 to 2 min., until crisp-tender.
Plate your dish
Divide the orzo, steaks and string beans between your plates. Spoon the vinaigrette over the orzo and steaks. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
