Steaks Alla Pizzaiola
with Roasted Carrots & Garlic-Butter Ciabatta
Cooking time
25 minutes
Servings
2/4
Calories
810 /serving
Pizzaiola, how we love and know ya! We’re talking about a classic preparation based on Neapolitan traditions, where tomato meets meat with the greatest of ease. Sliced steaks are served with garlicky red sauce spooned over top. Garlic bread takes the form of oven-warmed ciabatta.
We will send you:
- 2 Top sirloin beef medallions
- 15ml Minced garlic
- 1 Shallot (or onion)
- 400g Nantes carrots
- 100ml Tomato sauce
- 30ml Vegetable demi-glace
- 1 Ciabatta baguettine
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Barley • Milk • Wheat
You will need:
Basting brush
Medium pan
Microwave
Oil
Parchment paper
Salt & pepper (S&P)
2 or 4 tbsp Butter
2 Sheet pans
Total Fat
36 g
Saturated Fat
14 g
Sodium
1490 mg
Total Carb
80 g
Sugars
15 g
Protein
45 g
Fibre
6 g
Preparation
Roast the carrots
- Preheat the oven to 450°F.
- Quarter the carrots lengthwise.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, flipping halfway, 15 to 18 min., until tender.
Mise en place
- Meanwhile, halve, peel and mince the shallot.
- Cut the ciabatta crosswise into ½ inch pieces.
- In a small bowl, microwave 1 tbsp butter (double for 4 portions) and ½ the garlic, in 15 sec. increments, until melted.
Cook the steaks
- Pat the steaks dry; season with 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. on one side, until partially cooked.
- Flip and add 1 tbsp butter (double for 4 portions).
- Cook, spooning the butter over the steaks, 3 to 5 min., 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.
Make the garlic bread
- Meanwhile, arrange the ciabatta on a second lined sheet pan and brush with the garlic butter.
- Toast in the oven, flipping halfway, 6 to 8 min., until beginning to crisp.
Make the sauce
- In the reserved pan, heat a generous drizzle of oil on medium.
- Add the shallot and remaining garlic. Sauté, scraping up any browned bits, 1 to 2 min., until fragrant.
- Add the tomato sauce, demi-glace and ⅓ cup water(double for 4 portions); bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 3 to 5 min., until slightly reduced; season with S&P.
Plate your dish
- Divide the carrots and steaks (slice beforehand if desired) between your plates.
- Spoon the sauce over the steaks.
- Serve the garlic bread on the side. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
