Protein Boost | Goodfood x Ooni: Reverse Marinated Surf ’n’ Turf
with Gremolata Orzo
Cooking time
25 minutes
Servings
2/4
Calories
840 /serving
Power up on proteins! Add shrimp to your meal with our Protein Boost option. We’re turning up the heat on summer meals by partnering with Ooni Pizza Ovens. Their range of indoor and outdoor ovens reach up to 950°F to deliver restaurant-quality dishes. No Ooni? No problem. Win one, or use your home BBQ. Once pan-sizzled, these steaks get a tangy balsamic, garlic and lemon marinade. For more recipe inspiration, visit ooni.ca
We will send you:
- 2 Top sirloin beef medallions
- 285g Shrimp (BAP-certified)
- ½ Bunch of asparagus
- 14g Parsley
- 1 Lemon
- 140g Orzo
- 2 Garlic cloves
- 30ml Balsamic vinegar
Contains: Shrimp • Sulphites • Wheat
You will need:
Large oven-safe pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Ooni pizza oven (or BBQ)
Zester
Total Fat
34 g
Saturated Fat
8 g
Sodium
900 mg
Total Carb
66 g
Sugars
8 g
Protein
64 g
Fibre
7 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.
Mise en place
- Meanwhile, preheat your Ooni to 550°F (or heat the BBQ on high, making sure to oil the grill first).
- Zest and juice the lemon.
- Remove the woody ends of the asparagus. In a medium bowl, toss with a drizzle of oil and S&P.
- Roughly chop the parsley leaves and stems.
- Mince the garlic.
- In a shallow bowl, make the marinade by combining the vinegar, ½ the garlic, ½ the lemon zest, a drizzle of oil and S&P.
Cook the steaks
- Drizzle a large, oven-safe pan with oil.
- Pat the steaks* dry and drizzle with oil; season with S&P.
- Transfer to the pan and place in the Ooni. Cook, 4 to 6 min., until cooked through (or add to the BBQ and grill, turning often, 3 to 5 min., until cooked through).
- Transfer to the bowl of marinade (flip occasionally). Reserve the pan.
Make the gremolata
- Meanwhile, in a small bowl, combine the parsley, lemon juice, remaining garlic and lemon zest, 1 tbsp oil (double for 4 portions) and S&P.
- To the pot of orzo, add ½ the gremolata; stir well.
Cook the asparagus
- Add the asparagus to the reserved pan and place in the Ooni.
- Cook, 2 to 3 min., until beginning to brown (or add to the BBQ and grill, 2 to 3 min. per side, until beginning to brown).
Plate your dish
- Divide the orzo between your plates.
- Top with the steaks (slice beforehand if desired) and asparagus.
- Spoon the remaining gremolata over. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
