Charred Beef Steak and Veggies with Orzo Pasta

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For an easy way to entertain, bring dinner to the table in this all-in-one platter presentation. This recipe is as beautiful to behold as it is to eat.

 

Yields4 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins
 
 ½ cup (125 mL) sodium-reduced chicken broth
 ¼ cup (50 mL) liquid honey
 2 tbsp (30 mL) olive oil
 ½ tsp (2 mL) EACH dried Italian herb seasoning, salt and pepper
 2 sweet red peppers cut into chunks
 2 cups (500 mL) mushrooms, halved
 1 small zucchini, thinly sliced
 1 lb (500 mL) Beef Top Sirloin Grilling Steak, about 1-inch (2.5 cm) thick
 1 cup (250 mL) frozen corn kernels
 1 ½ cups (375 mL) dried orzo pasta
 2 green onions, thinly sliced
 ½ cup (125 mL) thinly sliced oil-packed sun-dried tomatoes
 ¼ cup (50 mL) grated Parmesan cheese
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 top of 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.

Ingredients

 
 ½ cup (125 mL) sodium-reduced chicken broth
 ¼ cup (50 mL) liquid honey
 2 tbsp (30 mL) olive oil
 ½ tsp (2 mL) EACH dried Italian herb seasoning, salt and pepper
 2 sweet red peppers cut into chunks
 2 cups (500 mL) mushrooms, halved
 1 small zucchini, thinly sliced
 1 lb (500 mL) Beef Top Sirloin Grilling Steak, about 1-inch (2.5 cm) thick
 1 cup (250 mL) frozen corn kernels
 1 ½ cups (375 mL) dried orzo pasta
 2 green onions, thinly sliced
 ½ cup (125 mL) thinly sliced oil-packed sun-dried tomatoes
 ¼ cup (50 mL) grated Parmesan cheese

Directions

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 top of 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.

Charred Beef Steak and Veggies with Orzo Pasta
IngredientsDirections
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