Italian-Inspired AAA Grass-Fed Bone-In Rib Steak
over Orzotto with Asparagus & String Peas
Cooking time
25 minutes
Servings
2/4
Calories
1110 /serving
Bistecca night is looking good, when our sublime bone-in rib steak gets a strong Italian accent. Juicy slices find their place on the pasta equivalent of risotto: orzo is gently toasted, glossed with butter and zested with lemon. Sautéed asparagus and string peas add green to each plate.
We will send you:
- 625g Grass-fed AAA bone-in beef rib steak (Canadian-raised)
- 1 Lemon
- 1 Bunch of asparagus
- 100g String peas (sugar snap peas or snow peas)
- 140g Orzo
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Milk • Mustard • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Zester
2 or 4 tbsp Butter
Total Fat
61 g
Saturated Fat
25 g
Sodium
690 mg
Total Carb
72 g
Sugars
9 g
Protein
77 g
Fibre
10 g
Preparation
Make the orzotto
- In a medium pot, heat a drizzle of oil on medium.
- Add the orzo and toast, stirring often, 1 to 2 min., until browned.
- Add 2 ¼ cups water (3 cups for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 12 to 14 min., until most of the liquid has been absorbed and the orzo is al dente.
Cook the steak
- Meanwhile, pat the steak dry; season with ⅓ of the spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the steak* and cook, 5 to 8 min. per side, until cooked as desired.
- Transfer to a cutting board and let rest before slicing. Reserve the pan.
Mise en place
- Meanwhile, zest and quarter the lemon.
- Remove the woody ends of the asparagus; cut crosswise into thirds on an angle.
- Cut the string peas crosswise into thirds on an angle.
Sauté the vegetables
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the asparagus and string peas. Sauté, 2 to 3 min., until crisp-tender; season with ½ the remaining spices and S&P.
Finish & serve
- To the pot of orzotto, add the lemon zest, juice of ½ the lemon wedges, 2 tbsp butter (double for 4 portions) and the remaining spices; stir well.
- If the orzotto seems dry, gradually add ¼ cup water, stirring constantly, until you achieve your desired consistency.
- Divide the orzotto between your plates.
- Top with the steak and vegetables.
- Garnish with the remaining lemon wedges. Bon appétit!
Get recipes inspired by the flavours of Mexico
Our very own Chef Jordana travelled to Mexico City in search of your next favourite meal. Now it’s your turn to have fun expanding your culinary horizons. JOIN OUR NEWEST CULINARY ADVENTURE !
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
