Grass-Fed Rib Steak with Charred Lemon Oil
over Rustic Orzotto & Roasted Broccolini
Cooking time
35 minutes
Servings
2/4
Calories
1160 /serving
Per due means for two in Italian—and this is the perfect steak supper to prepare and enjoy together. It’s all about bold cheffy moves, like making warm, zesty, herby lemon oil on the stovetop and stirring whole oven-roasted cherry tomatoes into deeply savoury orzo.
We will send you:
- 625g Grass-fed AAA bone-in beef rib steak (Canadian-raised)
- 280g Multicoloured cherry tomatoes
- 1 Lemon
- 2 Garlic cloves
- 1 Bunch of broccolini
- 1 Shallot (or onion)
- 14g Parsley
- 140g Orzo
- 30ml Vegetable demi-glace
- 5g All in Italy spices (basil, salt, tomato powder, crushed fennel, oregano, marjoram, onion, paprika, rosemary, sugar, celery seeds, canola oil, black pepper, chili, garlic)
Contains: Milk • Sulphites • Wheat
You will need:
Medium pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Zester
Olive oil
Total Fat
65 g
Saturated Fat
20 g
Sodium
460 mg
Total Carb
75 g
Sugars
10 g
Protein
74 g
Fibre
8 g
Preparation
Make the orzotto
- Preheat the oven to 450°F.
- Halve, peel and mince the shallot.
- Mince the garlic.
- In a medium pot, heat a drizzle of oil on medium.
- Add the garlic, shallot and orzo. Sauté, 2 to 3 min., until fragrant.
- Add the demi-glace, 2 cups water (3 cups for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 12 to 14 min., until most of the liquid has been absorbed and the orzo is al dente.
- If the orzotto seems dry, gradually add ¼ cup water, stirring constantly, until you achieve your desired consistency.
Roast the broccolini & tomatoes
- Meanwhile, remove the stem ends of the broccolini (halve lengthwise if large).
- On a lined sheet pan, toss the broccolini and tomatoes with a drizzle of oil, ½ the spices and S&P.
- Roast, flipping halfway, 12 to 14 min., until tender.
Make the lemon oil
- Meanwhile, zest and halve the lemon crosswise.
- Pick the parsley leaves off the stems; finely chop the leaves.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the lemon, cut-side down, and sear, 2 to 3 min., until caramelized.
- Transfer to a bowl and reserve the pan.
- Once cool, juice the lemon and add the parsley, lemon zest, 2 tbsp olive oil (double for 4 portions) and S&P; stir well.
Cook the steak
- Pat the steak dry; season with the remaining spices and S&P.
- In the reserved 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 and let rest before slicing.
Finish & serve
- To the pot of orzotto, add the tomatoes; stir well.
- Divide the orzotto between your plates.
- Top with the broccolini and steak.
- Drizzle with the lemon oil. Bon appétit!
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*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
