Charred Steak and Veggies with Orzo Pasta
Charred Steak and Veggies with Orzo Pasta by Canadian Beef
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per Serving: about | - |
| cal | 620 |
| pro | 40 g |
| total fat | 15 g |
| carb | 85 g |
| fibre | 8 g |
| Sodium | 36 |
| iron | 41 |
| zinc | 86 |
Bring dinner to the table in this all-in-one platter presentation for an easy way to entertain. Other lean beef options you can choose are Beef Sirloin Tip or Strip Loin Grilling Steak. Each serving is an excellent serving of iron and a very high source of fibre.
Ingredients
- 1/2 cup sodium-reduced chicken broth
- 1/4 cup liquid honey
- 2 tbsp olive oil
- 1/2 tsp dried Italian herb seasoning
- 1/2 tsp each of salt and pepper
- 2 sweet red peppers, cut into chunks
- 2 cups mushrooms, halved
- 1 small zucchini, thinly sliced
- 1 lb Canadian beef top sirloin grilling steaks, about 1 inch (2.5) cm thick
- 1 cup frozen corn kernels
- 1-1/2 cups dried orzo pasta
- 2 thinly sliced green onions
- 1/2 cup thinly sliced oil-packed sun-dried tomatoes
- 1/4 cup grated Parmesan cheese
Preparation
1. Whisk together chicken broth, honey, olive oil and Italian seasoning in bowl. Season with generous pinch of each salt and pepper. On large rimmed parchment paper-lined baking sheet, toss red peppers, mushrooms and zucchini with half the broth mixture. Set remaining broth mixture aside.
2. Season beef with remaining salt and pepper; place on vegetables. Place under broiler about 3 inches (8 cm) from heat; broil until lightly charred, about 7 minutes. Remove from oven; toss vegetables and turn beef over. Return to oven and broil for 7 minutes. Remove steak and let rest. Stir corn into vegetables; broil until vegetables are charred and softened, about 5 minutes.
3. Meanwhile, cook orzo according to package directions; drain and toss with remaining broth mixture, green onions, sun-dried tomatoes and Parmesan cheese. Spoon onto warm deep platter; top with charred mixed veggies. Thinly slice beef across the grain and arrange over veggies.
Source : The Beef Information Centre









