L’Artisan: AAA Strip Loin Steak
with Lemon-Mint Orzo, Baby Zucchini & Tzatziki
Cooking time
20 minutes
Servings
2/4
Calories
870 /serving
Go Greece lightning! Channel a landscape of warm sunshine, with fresh lemon, garlic and breezy mint playing over an arrangement of hearty anchoring ingredients. Not least is that gorgeous strip loin steak, cut from Canada AAA beef and big enough for two lucky diners. It’s flanked with a vivaciously herby, citrusy, garlicky orzo. Baby zucchini sautéed in butter are an elegant and adorable accompaniment, while a scatter of toasted panko and a spread of tzatziki step up this supper from top to bottom.
We will send you:
- 12.5oz Strip loin steak
- 120g Baby greens (baby spinach or kale)
- 225g Baby zucchini
- 1 Bunch of mint
- 2 Garlic cloves
- 1 Lemon
- 20g Panko
- 140g Orzo
- 60g Garlic-cucumber yogurt (tzatziki)
- 7g Paprika & Oregano spices (garlic, paprika, beef bouillon, salt, onion, oregano, black pepper, sunflower oil, thyme, parsley, cinnamon, nutmeg)
Contains: Milk, Wheat
You will need:
Medium pot
Large pan
Zester
Strainer
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
41 g
Saturated Fat
15 g
Sodium
760 mg
Total Carb
72 g
Sugars
7 g
Protein
57 g
Fibre
6 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. Keep warm.
Cook the steak
Meanwhile, pat the steak dry with paper towel; 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, 3 to 5 min. per side, until cooked as desired. Transfer to a cutting board. Cover and let rest for at least 5 min. before slicing against the grain. Wipe out and reserve the pan.
Sauté the zucchini
Halve the zucchini lengthwise. In the reserved pan, heat a drizzle of oil and 2 tbsp butter (double for 4 portions) on medium-high. Add the zucchini and sauté, 4 to 5 min., until tender; season with ½ the remaining spices and S&P. Transfer to a plate and keep warm. Wipe out and reserve the pan.
Sauté the spinach & combine the orzo
Meanwhile, zest and juice the lemon. Mince the garlic. Pick the mint leaves off the stems; roughly chop the leaves. In the reserved pan, heat a drizzle of oil on medium-high. Add ¾ of the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the spinach and sauté, 1 to 2 min., until just wilted; season with the remaining spices and S&P. Transfer to the pot of orzo and add the lemon juice and ½ the mint; stir well. Wipe out and reserve the pan.
Make the lemony panko
In the same pan, heat a drizzle of oil on medium. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add the panko and lemon zest (start with ½). Toast, stirring occasionally, 2 to 3 min., until crisp. Transfer to a small bowl and season with S&P.
Plate your dish
Spread the tzatziki out along the side of your plates. Top with the zucchini, orzo and steak. Garnish with the lemony panko and remaining mint. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
