Italian-Inspired AAA Grass-Fed Bone-In Rib Steak
over Springtime Orzotto with Asparagus & String Peas
Cooking time
25 minutes
Servings
2/4
Calories
1090 /serving
Bistecca night never looked so good. Our sublime bone-in rib steak, cut from AAA Canadian-raised grass-fed beef, gets a spring makeover with lots of Italian accents. Seared and served in juicy slices, it finds a perfect place to rest on a bed of delicately textured orzotto. For this pasta equivalent of risotto, the grains are first gently toasted, glossed with butter and zinged with lemon zest. Sautéed spears of asparagus and string peas add a touch of primavera green to each plate.
We will send you:
- 22oz Grass-fed AAA bone-in beef rib steak (Canadian-raised)
- 100g String peas (sugar snap peas or snow peas)
- 1 Lemon
- 1 Bunch of asparagus
- 140g Orzo
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard, Wheat
You will need:
Medium pot
Large pan
Zester
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
60 g
Saturated Fat
25 g
Sodium
690 mg
Total Carb
67 g
Sugars
9 g
Protein
76 g
Fibre
9 g
Preparation
Make the orzotto
In a medium pot, heat a drizzle of oil on medium. Add the orzo and toast, stirring frequently, 1 to 2 min., until browned. Add 2 ¼ cups water (3 cups for 4 portions) and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 12 to 14 min., until most of the liquid has been absorbed and the orzo is al dente.
Cook the steak
Meanwhile, pat the steak dry with paper towel; season with ⅓ of the spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the steak* and cook, 5 to 8 min. per side, until cooked as desired. Transfer to a cutting board and let rest for at least 5 min. before cutting the steak off the bone and slicing it against the grain. Reserve the pan.
Mise en place
Meanwhile, zest and quarter the lemon. Remove the woody ends of the asparagus; cut crosswise into thirds on an angle. Cut the string peas crosswise into thirds on an angle.
Sauté the vegetables
In the reserved pan, heat a drizzle of oil on medium-high. Add the asparagus and string peas. Sauté, 2 to 3 min., until crisp-tender; season with ½ the remaining spices and S&P.
Finish & serve
To the pot of orzotto, add the lemon zest, juice of ½ the lemon wedges, 2 tbsp butter (double for 4 portions) and the remaining spices; stir well. If the orzotto seems dry, gradually add ¼ cup water, stirring constantly, until you achieve your desired consistency. Divide the orzotto between your plates. Top with the steak and vegetables. Garnish with the remaining lemon wedges. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
