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Ready in 25 minutes

Seared Steak Tagliata, Cherry Tomatoes & String Beans

over Balsamic Brown Butter Orzo

Cooking time

25 minutes




730 /serving

In Italian, the verb “tagliare” means to cut—as in tagliare la carne, or carve the meat. Live up to the name of this dish as you slice into tender top sirloin steaks, once they’ve got a good pan-searing to lock in their juices. Sautéed cherry tomatoes and string beans (with plenty of garlic, obvs) are the perfect red and green accompaniment. A base of orzo luxuriating in a brown butter sauce tinged with white balsamic vinegar completes your ode to Italy.

We will send you:

  • 2 Top sirloin beef medallions
  • 140g Cherry tomatoes
  • 200g String beans
  • 2 Garlic cloves
  • 30ml White balsamic vinegar
  • 140g Orzo
  • 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
2 Medium pans
3 or 6 tbsp Butter
Salt & pepper (S&P)
Total Fat
33 g
Saturated Fat
17 g
640 mg
Total Carb
66 g
8 g
44 g
6 g
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Boil the orzo
Bring a medium pot of salted water to a boil. Boil the orzo, 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.
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Cook the steaks
Meanwhile, in a medium pan, heat a drizzle of oil on medium-high. Pat the steaks* dry with paper towel; season with ⅓ of the spices and S&P. 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.
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Mise en place
Meanwhile, halve the tomatoes. Remove the stem ends of the string beans. Mince the garlic.
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Cook the vegetables
In a second medium pan, heat a drizzle of oil on medium-high. Sauté the tomatoes and ½ the garlic, 1 to 2 min., until fragrant. Add the string 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 string beans are crisp-tender and the tomatoes begin to burst; season with ½ the remaining spices and S&P.
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Make the balsamic brown butter orzo
In the reserved pan, heat 3 tbsp butter (double for 4 portions) on medium. Sauté the remaining garlic, scraping up any browned bits from the bottom of the pan, 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.
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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.