Charred Beef Steak and Veggies with Orzo Pasta
I am in brainstorming mode for our Long weekend at the cottage. This is a special weekend and not just because it is Canada Day. Two families share our little place at Lester Beach: Sister #2 and I (Sister #1). Between us there are 13 adults (including significant others) and three dogs that occupy 500 square feet! Yes, we really must love each other if we can go for extended time without driving one other wingy. This weekend some key family members are jetting off to Montreal so we will not be a full house, but there is a brand new person who will be there and I must admit, I am brainstorming extra hard to impress him with our family cooking.
He is a rugby player from Australia and this is his first look at Lake Winnipeg. A far cry from the from beaches of Australia but hopefully he’ll find something pretty to gaze at. That will likely be our niece, who we are welcoming home from an extended stay Down Under.
So I am thinking about this recipe for a number of reasons:
1) What says Canada more than Canadian Beef? Especially when accompanied by other truly Canadian ingredients like honey, canola oil, mushrooms, corn and pasta made from Canadian wheat.
2) The weekend is going to be a sizzler but this one plate dinner can be made without turning the stove on. I’ll barbeque the meat in the cool of the day and can even prepare the pasta on the side burner of the barbeque. After a hot day at the beach, this cool concoction washed down with ice cold beer courtesy of J1 and his customed brewed keg, should do the trick.
3) The new gent (a pro athlete) has just undergone shoulder surgery and the medicinal benefits of beef are sure to help his healing process.
So without further ado:
- ½ c chicken broth
- ¼ c liquid honey
- 2 T canola oil
- ½ t Each dried Italian herb seasoning, coarsely ground sea salt & pepper
- 2 sweet red peppers, cut into chunks
- 2 c mushrooms, halved
- 1 small zuchini, thinly sliced
- 1 lb. top sirloin, about 1 inch thick
- 1 c fresh or frozen corn kernels
- 1½ c dried orzo pasta
- 2 green onions, thinly sliced
- ½ c thinly sliced, oil-packed sun-dried tomatoes
- ¼ c grated partmesan cheese
- Whisk together chicken broth, honey, canola oil and Italian dressing in a bowl. Season with a generous pinch of pepper.
- On large rimmed parchment paper-lined baking sheets toss red peppers, mushrooms & zucchini and half of the broth mixture. Set remaining broth mixture aside.
- Season beef with pepper, place of top of vegetables. Place under broiler about 3 inches from heat; broil until lightly charred, about 7 minutes.
- If barbeque season: shake veggies and broth in a plastic bag and place in a grill basket. Grill until desired doneness is reached. Place the seasoned steak directly on grill, flip once until desired doneness is achieved.
- Meanwhile cook orzo according to package directions, drain & toss with remaining broth mixture, green onions, sun-dried tomatoes and Parmesan cheese, Spoon onto warm deep platter; top with charred mixed vegetables. Thinly slice beef across the grain and arrange over veggies.
I found this recipe on this great beef website beefinfo.org. There are tons of delicious looking beef dishes and many cooking tips-a great resource just in time for summer entertaining and barbeque season. I have just become a Canadian Beef Brand Ambassador (with good reason I think)-I love Canadian Beef!
Kath’s quote: “My favorite animal is steak.”-Fran Lebowitz
