Herbed Sirloin Steak

Name: Herbed Sirloin Steak over Orzo Pasta Salad
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 4 ounce Grape Tomatoes; 2 clove Garlic; ¼ ounce Parsley; 4 ounce Fresh Mozzarella; 6 ounce Orzo Pasta; 12 ounce Sirloin Steak; 1 teaspoon Herbes de Provence; 1 tablespoon Balsamic Vinegar; 1 tablespoon Olive Oil; unit Salt; unit Pepper

over Orzo Pasta Salad

Sara HeilmanPublished on June 21, 2017

4.2

(5.8K customers rated)

Get Free Steak + 10 Free Meals

Caprese salad—that’s mozzarella, tomato, and balsamic—is addictive as an appetizer. But in this recipe perfect for both lunch and dinner, we’re turning it into a main event. Seared sirloin steak adds some meaty heft to the meal, while orzo pasta fills it out and soaks up all the flavorful juices. Throw in some garlic and a drizzle of olive oil for flavor and you’ll realize at first bite, that’s amore.

Allergens:

Milk

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

4 ounce

Grape Tomatoes

2 clove

Garlic

¼ ounce

Parsley

4 ounce

Fresh Mozzarella

(Contains: Milk)

6 ounce

Orzo Pasta

(Contains: Wheat)

12 ounce

Sirloin Steak

1 teaspoon

Herbes de Provence

1 tablespoon

Balsamic Vinegar

Not included in your delivery

1 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Energy (kJ)3305 kJ

Calories790 kcal

Fat30 g

Saturated Fat14 g

Carbohydrate73 g

Sugar6 g

Dietary Fiber4 g

Protein56 g

Cholesterol130 mg

Sodium340 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Cutting Board

•Large Pot

•Paper Towel

•Baking Sheet

•Large Pan

Instructions

Wash and dry all produce. Preheat oven to 400 degrees or grill to high. Bring a large pot of salted water to a boil. Cut tomatoes into quarters. Mince or grate garlic. Pick leaves from parsley; discard stems. Roughly chop leaves. Cut mozzarella into ½-inch cubes. Pat steak dry with a paper towel.

Once water is boiling, add orzo to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain.

Heat a drizzle of olive oil in a large pan over medium-high heat. Season steak all over with herbs de Provence, salt, and pepper. Sear in pan and cook until browned, 2-3 minutes per side. Transfer to a baking sheet. Roast in oven to desired doneness, 7-10 minutes. TIP: If grilling, grill seasoned steak to desired doneness, 3-6 minutes per side.

Heat another drizzle of olive oil in same pan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add tomatoes and cook until slightly softened, 1-2 minutes.

Add orzo, mozzarella, 1 TBSP balsamic vinegar (we sent more), a drizzle of olive oil, and ¾ of the parsley to pan. Stir to combine. Season with salt and pepper.

Let steak rest a few minutes after removing from oven, then thinly slice against the grain. Divide pasta salad between plates and top with steak. Garnish with remaining parsley and serve.