Seared Striploin Steak & Cacio e Pepe Gratin
with Stracciatella-Style Cheese & Snappy Side Salad
Cooking time
35 minutes
Servings
2/4
Calories
1620 /serving
Can we talk about cacio e pepe for a minute? Translated from Italian simply as cheese and pepper, this pasta classic is the ultimate side for Canada AAA steak. Fresh torchiette and a stracciatella-style topping (mozzarella torn into strips, mixed with cream) take it into the pro chef zone.
We will send you:
- 354g Grass-fed AAA striploin steak (Canadian-raised)
- 100g French radishes
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 225g Fresh torchiette
- 30ml Balsamic vinegar
- 40g All-purpose flour
- 400ml Milk
- 90g Grated aged cheddar
- 60ml Heavy cream
- 125g Fresh mozzarella
- 10g Old Country spices (garlic, onion, mustard, kosher salt, black pepper)
Contains: Eggs • Milk • Mustard • Sulphites • Wheat
You will need:
Large pan
Medium baking dish
Oil
Salt & pepper (S&P)
Strainer
Whisk
3 or 6 tbsp Butter
2 Medium pots
Olive oil
Total Fat
100 g
Saturated Fat
46 g
Sodium
1600 mg
Total Carb
96 g
Sugars
17 g
Protein
87 g
Fibre
6 g
Preparation
Make the sauce
- Preheat the oven to 400°F. Bring a medium pot of salted water to a boil.
- In a second medium pot, heat 3 tbsp butter (double for 4 portions) on medium.
- Add the flour and cook, stirring constantly, 2 to 3 min., until it forms into a paste.
- Add the milk and cook, whisking often, 4 to 6 min., until thickened and no lumps remain; season with ½ the spices.
Boil the pasta
- Meanwhile, add the pasta to the pot of boiling water; stir gently to separate.
- Boil, 3 to 4 min., until al dente.
- Reserving ½ cup cooking water (double for 4 portions), drain the pasta.
Make the gratin
- To the pot of sauce, add the pasta and cheddar.
- Cook, stirring often, 1 to 2 min., until the cheese has melted; season with salt and a big pinch of pepper.
- If the sauce seems dry, gradually add the reserved cooking water until you achieve your desired consistency.
- Transfer the pasta to a medium baking dish and bake, 10 to 12 min., until golden brown. Switch the oven to broil, 2 to 3 min., if extra colour is desired.
- Let rest for at least 2 min. before serving.
Cook the steak
- Meanwhile, pat the steak dry; season with the remaining 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 before slicing; season with salt.
Mise en place
- Meanwhile, thinly slice the radishes; place in a bowl of cold water.
- In a small bowl, make the stracciatella by peeling the outside layers of the mozzarella into little ribbons. Shred the middle of the mozzarella into small pieces.
- Add the cream, 1 tbsp olive oil (double for 4 portions) and S&P; stir gently.
Make the salad & serve
- Drain the radishes and pat dry.
- In a large bowl, combine the baby greens, radishes, vinegar, 2 tbsp olive oil (double for 4 portions) and S&P.
- Top the gratin with the stracciatella.
- Divide the steak, gratin and salad between your plates. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
