Seared Sirloin Steak
with Caprese Pasta Salad
Caprese salad—that’s mozzarella, tomato, and balsamic—is addictive as an appetizer. In this recipe, 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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Not included in your delivery
Wash and dry all produce. Preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Chop grape tomatoes into quarters. Pick leaves from parsley, discard stems, and roughly chop leaves. Cut mozzarella into ½-inch cubes. Mince or grate garlic.
Add orzo to boiling water and cook until al dente, 9-11 minutes. Drain.
Heat a drizzle of oil in a large pan over medium-high heat. Season steak all over with salt and pepper. Add to pan and cook until browned, 2-3 minutes per side. Transfer steak to a baking sheet. Place in oven and cook to desired doneness, 7-10 minutes.
Heat another drizzle of 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, balsamic vinegar, a drizzle of olive oil, and ¾ of the parsley to pan and toss. Season with salt and pepper.
Once mozzarella has melted slightly, divide pasta salad between plates. Thinly slice steak and serve over pasta. Garnish with remaining parsley.