Pan-Seared Steaks with Romesco Butter
Roasted Zucchini & Orzo
Cooking time
25 minutes
Servings
2/4
Calories
770 /serving
Butter these steaks right up! You’ll melt away any stresses of the day by blending roasted pepper, sun-dried tomato pesto and a splash of vinegar into a pat of butter. Set it over sizzling pan-seared top sirloin beef, accompanied by orzo, the daintiest of pasta. For a special side, put your knife skills to work on lengths of zucchini. Scoring them with a diamond pattern opens the flesh for even cooking as it roasts—and it looks cool, too!
We will send you:
- 2 Top sirloin beef medallions
- 30ml Sun-dried tomato pesto
- 1 Garlic clove
- 2 Zucchini (green, yellow or heirloom)
- 30ml Red wine vinegar
- 1 Roasted pepper
- 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: Cashews, Milk, Sulphites, Wheat
You will need:
Medium pot
Medium pan
Large oven-safe pan
Strainer
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Total Fat
39 g
Saturated Fat
17 g
Sodium
830 mg
Total Carb
63 g
Sugars
8 g
Protein
44 g
Fibre
6 g
Preparation
Mise en place
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Place 3 tbsp butter (double for 4 portions) in a small bowl to soften. Finely chop the roasted pepper. Mince the garlic. Halve the zucchini lengthwise and score the flesh in a diamond pattern without cutting all the way through; season with salt.
Sear & roast the zucchini
In a large, oven-safe pan, heat a drizzle of oil on medium-high. Add the zucchini, cut-sides down. Reduce the heat to medium and sear, 5 to 7 min., until golden brown. Flip and season with ½ the spices. Transfer to the oven and roast, 5 to 7 min., until tender.
Boil the orzo
Meanwhile, 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 all but a pinch of the remaining spices and S&P. In a medium 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 and let rest for 5 min. before slicing against the grain.
Make the romesco butter
Meanwhile, to the bowl of softened butter, add the pesto, roasted pepper and garlic. Slowly add the vinegar (start with ½) stirring constantly; season with the remaining spices and S&P.
Plate your dish
Divide the orzo between your plates. Top with the steaks and zucchini. Spoon the romesco butter over. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
