Seared Steak Tagliata, Cherry Tomatoes & String Beans
over Balsamic Brown Butter Orzo
Cooking time
20 minutes
Servings
2/4
Calories
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) 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
- 1 Garlic clove
- 30ml White balsamic vinegar
- 140g Orzo
- 7.5g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)
Contains: Milk, Sulphites, Wheat
You will need:
Medium pot
2 Medium pans
Strainer
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Total Fat
34 g
Saturated Fat
17 g
Sodium
380 mg
Total Carb
66 g
Sugars
9 g
Protein
44 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 steaks
Meanwhile, pat the steaks dry with paper towel; season with ⅓ of the 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, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
Mise en place
Meanwhile, halve the tomatoes. Remove the stem ends of the string beans. Mince the garlic.
Cook the vegetables
In a second medium pan, heat a drizzle of oil on medium-high. Add the tomatoes and ½ the garlic. Sauté, 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; season with ½ the remaining spices and S&P.
Make the balsamic brown butter orzo
In the reserved pan, heat 3 tbsp butter (double for 4 portions) on medium. Add the remaining garlic and sauté, scraping up any browned bits, 2 to 3 min., until fragrant and the butter begins to foam; season with the remaining spices and S&P. Add the remaining vinegar and cook, stirring frequently, 30 sec. to 1 min., until slightly reduced. Transfer to the pot of orzo; stir well.
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.
