Steaks Alla Pizzaiola
with Roasted Carrots & Toasted Garlic-Butter Ciabatta
Cooking time
25 minutes
Servings
2/4
Calories
690 /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. Here, you’ll spotlight top sirloin steaks, seared with a little butter until they’re tender to the knife. Serve the beef in slices with that garlicky red sauce spooned over top. Roasted carrots bring in some bite on the side. Garlic bread takes the form of oven-warmed ciabatta, to keep you comfortably in Italy.
We will send you:
- 2 Top sirloin beef medallions
- 400g Carrots (orange or multicoloured)
- 15ml Minced garlic
- 1 Shallot (or onion)
- 100ml Tomato sauce
- 30ml Vegetable demi-glace
- 1 Ciabatta roll (or Parisian baguettine)
- 7.5g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)
Contains: Barley, Milk, Wheat
You will need:
Medium pan
2 Sheet pans
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Microwave
Basting brush
Total Fat
32 g
Saturated Fat
13 g
Sodium
1080 mg
Total Carb
62 g
Sugars
16 g
Protein
41 g
Fibre
7 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 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 with paper towel; 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 the heat to 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.
