Cranberry-Glazed Steaks
Orange-Dijon Orzo Salad with Roasted Butternut Squash
Cooking time
20 minutes
Servings
2/4
Calories
850 /serving
Home-cooked for the holidays. You’re sure to take a shine to these steaks, finished with sweet-tart flavours to celebrate the season. The beef is nicely spiced with our Savoury Thyme & Tarragon blend, seared to perfection and completed with a dash of cranberry sauce in the pan. There’s a chorus of cheer in the backing salad, with dainty pasta grains, roasted butternut squash and kale dressed in an orange juice and Dijon mustard vinaigrette
We will send you:
- 2 Top sirloin beef medallions
- 200g Diced butternut squash
- 120g Chopped kale
- 30ml Orange juice
- 15ml Dijon mustard
- 140g Orzo
- 30ml Vegetable demi-glace
- 45ml Cranberry sauce
- 10g Savoury Thyme & Tarragon spices (paprika, sea salt, garlic, black pepper, onion, basil, tarragon, parsley, thyme, sage)
Contains: Mustard, Sulphites, Wheat
You will need:
Medium pot
Medium pan
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
37 g
Saturated Fat
8 g
Sodium
740 mg
Total Carb
86 g
Sugars
20 g
Protein
45 g
Fibre
6 g
Preparation
Roast the squash
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. On a lined sheet pan, toss the squash with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 12 to 16 min., until browned and tender.
Boil the orzo
Meanwhile, add the orzo to the pot of boiling water 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; season with S&P. Keep warm.
Start the steaks
Meanwhile, 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, 2 to 3 min. per side, until partially cooked.
Make the sauce & finish the steaks
To the pan of steaks, add the demi-glace, cranberry sauce and 1 tbsp water (double for 4 portions). Cook, stirring frequently, spooning the sauce over the steaks, 1 to 2 min., until slightly reduced and the steaks* are cooked as desired (to ensure a consistent temperature throughout, turn over at least twice). Transfer the steaks to a cutting board and let rest for 5 min. before slicing against the grain.
Make the salad
Meanwhile, in a large bowl, combine the orange juice, mustard (start with ½) and 2 tbsp oil (double for 4 portions). Add the kale and massage, 1 to 2 min., until softened. Add the orzo, squash and S&P; toss well.
Plate your dish
Divide the salad between your plates. Top with the steaks. Spoon the sauce over the steaks. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
