Seared Strip Loin Steak & Cacio e Pepe Gratin
with Stracciatella-Style Cheese & Snappy Side Salad
Cooking time
35 minutes
Servings
2/4
Calories
1410 /serving
Can we talk about cacio e pepe for a minute? Translated from Italian simply as cheese and pepper, this pasta classic is brought to decadently creamy depths in this recipe—as the ultimate side for steak. You’ll use fresh torchiette, a rich cheddar base and a final stracciatella-style topping (mozzarella torn into strips, mixed with cream) to take it into the pro chef zone. The indulgence is in good company with an expertly seared strip loin cut from Canada AAA beef steak, and a crisp, sharply dressed salad to set it all off.
We will send you:
- 12.5oz Strip loin steak
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 90g French radishes
- 45g All-purpose flour
- 15ml White balsamic vinegar
- 225g Fresh torchiette
- 45ml Heavy cream
- 75g Grated aged cheddar
- 125g Fresh mozzarella
- 473ml Milk
- 10g Old Country spices (garlic, onion, mustard, kosher salt, black pepper)
Contains: Eggs, Milk, Mustard, Sulphites, Wheat
You will need:
2 Medium pots
Large pan
Olive oil
Oil
3 or 6 tbsp Butter
Salt & pepper
Whisk
Medium baking dish
Strainer
Total Fat
74 g
Saturated Fat
41 g
Sodium
850 mg
Total Carb
100 g
Sugars
14 g
Protein
82 g
Fibre
7 g
Preparation
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
