AAA Grass-Fed Strip Loin Steak
with Lemon-Mint Orzo, Broccolini & Tzatziki
Cooking time
20 minutes
Servings
2/4
Calories
820 /serving
Go Greece lightning! Channel a landscape of warm sunshine, with fresh lemon, garlic and breezy mint playing over an arrangement of hearty anchoring ingredients. Not least is that gorgeous grass-fed strip loin steak, cut from Canada AAA beef and big enough for two lucky diners. It’s flanked with a vivaciously herby, citrusy, garlicky orzo. Broccolini and zucchini roasted in Greek-themed seasonings are an elegant accompaniment, while a scatter of toasted panko and a spread of tzatziki step up this supper from top to bottom.
We will send you:
- 12.5oz Grass-fed AAA strip loin steak (Canadian-raised)
- 120g Baby greens (baby spinach or kale)
- 1 Green zucchini
- 1 Bunch of mint
- 2 Garlic cloves
- 1 Lemon
- 20g Panko
- 140g Orzo
- 60g Garlic-cucumber yogurt (tzatziki)
- 1 Bunch of broccolini
- 7g Paprika & Oregano spices (garlic, paprika, beef bouillon, salt, onion, oregano, black pepper, sunflower oil, thyme, parsley, cinnamon, nutmeg)
Contains: Milk, Sulphites, Wheat
You will need:
Medium pot
Large pan
Zester
Strainer
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Sheet pan
Parchment paper
Total Fat
34 g
Saturated Fat
10 g
Sodium
760 mg
Total Carb
82 g
Sugars
11 g
Protein
52 g
Fibre
10 g
Preparation
Boil the orzo
Preheat the oven to 450°F. 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.
Roast the vegetables
Meanwhile, quarter the zucchini lengthwise; halve crosswise. Remove the stem ends of the broccolini (halve lengthwise if large). On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 14 to 18 min., until tender.
Cook the steak
Meanwhile, pat the steak dry with paper towel; season with ⅓ of 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 for at least 5 min. before slicing against the grain. Wipe out and reserve the pan.
Sauté the spinach & combine the orzo
Zest and juice the lemon. Mince the garlic. Pick the mint leaves off the stems; roughly chop the leaves. In the reserved pan, heat a drizzle of oil on medium-high. Add ¾ of the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the spinach and sauté, 1 to 2 min., until just wilted; season with the remaining spices and S&P. Transfer to the pot of orzo and add the lemon juice (start with ½), ½ the mint and S&P; stir well. Wipe out and reserve the pan.
Make the lemony panko
In the same pan, heat a drizzle of oil and 1 tbsp butter (double for 4 portions) on medium. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add the panko and lemon zest (start with ½). Toast, stirring occasionally, 2 to 3 min., until crisp. Transfer to a small bowl and season with S&P.
Plate your dish
Spread the tzatziki out along the side of your plates. Top with the vegetables, orzo and steak. Garnish with the lemony panko and remaining mint. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
