BBQ Top Sirloin Steaks
Mosto Cotto-Dressed Grilled Peach & Orzo Salad
Cooking time
20 minutes
Servings
2/4
Calories
790 /serving
Mosto cotto is one of the mosto amazing flavours! Made from pressed grapes, the traditional Italian syrup is like sweet sunshine in concentrated form. It sparkles when combined with apple cider vinegar in a dressing for this summer salad. Make it a triple fruit threat, by showcasing grilled peaches, tossed with baby greens and delicate orzo pasta. That’s the beautiful background for beefy steaks pulled off the barbecue at just the right moment.
We will send you:
- 2 Top sirloin beef medallions
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 2 Peaches
- 15ml Apple cider vinegar
- 140g Orzo
- 30ml Mosto cotto
- 7.5g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)
Contains: Sulphites, Wheat
You will need:
Medium pot
Strainer
Oil
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
39 g
Saturated Fat
8 g
Sodium
270 mg
Total Carb
68 g
Sugars
13 g
Protein
44 g
Fibre
6 g
Preparation
Boil the orzo
Heat the BBQ on high, making sure to oil the grill first. 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.
Grill the steaks
Meanwhile, pat the steaks* dry with paper towel; season with ⅔ of the spices and S&P. Add to the BBQ (or to a grill pan heated with a drizzle of oil on medium-high, partially covered) and grill, 3 to 5 min. per side, until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice). Transfer to a cutting board and let rest for 5 min. before slicing against the grain. Reserve the grill pan, if using.
Grill the peaches
Meanwhile, halve and pit the peaches. Add to the BBQ (or to the reserved grill pan heated with a drizzle of oil on medium-high) and grill, 2 to 3 min., until charred. Transfer to a cutting board. Once cool enough, cut into ¼ inch wedges.
Make the orzo salad
In a large bowl, combine the mosto cotto, vinegar, 3 tbsp oil (double for 4 portions) and S&P. Add the orzo, peaches, baby greens and remaining spices; toss well.
Plate your dish
Divide the orzo salad between your bowls. Top with the steaks. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
