We've put a twist on our favourite Italian salad, the caprese, with deliciously seared steak and tender orzo — a rice-shaped pasta — to create a hearty meal! Roasting the tomatoes and garlic brings out a sweetness in them that we're sure your kids will love.
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Salt and Pepper*
Preheat the oven to 425°F (to roast the veggies and steak). Start prepping when the oven comes up to temperature! Wash and dry all produce.* Bring a medium pot of salted water to a boil. Thinly slice the basil leaves. On a baking sheet, toss the broccoli with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through roasting, until golden-brown, 14-16 min.
Meanwhile, on another baking sheet, toss the tomatoes with a drizzle of oil. Season with salt and pepper. On a small sheet of foil, toss the garlic cloves with a drizzle of oil. Wrap tightly to close and place next to the tomatoes. Roast in the centre of the oven, stirring halfway through roasting, until the tomatoes burst and the garlic is soft, 14-16 min.
Meanwhile, add the orzo to the boiling water and cook until tender, 9-10 min. (Drain when the orzo is done cooking.) Meanwhile, pat the steak dry with paper towel and season with salt and pepper.
Heat a medium non-stick pan over medium-high heat. Add a drizzle of oil, then the steak. Pan-fry until golden-brown, 3-4 per side. Remove pan from the heat and transfer the steak to one of the baking sheets in the centre of the oven. Roast steak until cooked to desired doneness, 8-10 min. (TIP: Cook to a min. internal temp. of 145°F for medium-rare; steak size will affect doneness.**).
When the garlic is soft, in a large bowl, use a fork to mash the roasted garlic. Whisk in the honey, 1 tbsp vinegar (double for 4 ppl) and 2 tbsp oil (double for 4 ppl).
Toss the orzo and tomatoes into the dressing. Season with salt and pepper. Thinly slice the steak. Divide the salad between plates and top with steak. Tear over bocconcini and sprinkle with basil. Serve with the broccoli.