Goodfood x Ooni: Reverse Marinated Steaks
with Gremolata Orzo
Cooking time
25 minutes
Servings
2/4
Calories
740 /serving
We’re turning up the heat on summer meals by partnering with Ooni Pizza Ovens. Their range of indoor and outdoor ovens reach up to 950°F to deliver restaurant-quality dishes. No Ooni? No problem. Win one, or use your home BBQ. Once pan-sizzled, these steaks get a tangy balsamic, garlic and lemon marinade. For more recipe inspiration, visit ooni.ca
We will send you:
- 2 Top sirloin beef medallions
- 2 Garlic cloves
- ½ Bunch of asparagus
- 14g Parsley
- 1 Lemon
- 140g Orzo
- 30ml Balsamic vinegar
Contains: Sulphites • Wheat
You will need:
Large oven-safe pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Ooni pizza oven (or BBQ)
Zester
Total Fat
33 g
Saturated Fat
7 g
Sodium
100 mg
Total Carb
65 g
Sugars
8 g
Protein
44 g
Fibre
7 g
Preparation
Boil the orzo
- Bring a medium pot of salted water to a boil.
- Add the orzo and boil, 9 to 10 min., until just tender.
- Drain and rinse. Return to the pot and toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, preheat your Ooni to 550°F (or heat the BBQ on high, making sure to oil the grill first).
- Zest and juice the lemon.
- Remove the woody ends of the asparagus. In a medium bowl, toss with a drizzle of oil and S&P.
- Roughly chop the parsley leaves and stems.
- Mince the garlic.
- In a shallow bowl, make the marinade by combining the vinegar, ½ the garlic, ½ the lemon zest, a drizzle of oil and S&P.
Cook the steaks
- Drizzle a large, oven-safe pan with oil.
- Pat the steaks* dry and drizzle with oil; season with S&P.
- Transfer to the pan and place in the Ooni. Cook, 4 to 6 min., until cooked through (or add to the BBQ and grill, turning often, 3 to 5 min., until cooked through).
- Transfer to the bowl of marinade (flip occasionally). Reserve the pan.
Make the gremolata
- Meanwhile, in a small bowl, combine the parsley, lemon juice, remaining garlic and lemon zest, 1 tbsp oil (double for 4 portions) and S&P.
- To the pot of orzo, add ½ the gremolata; stir well.
Cook the asparagus
- Add the asparagus to the reserved pan and place in the Ooni.
- Cook, 2 to 3 min., until beginning to brown (or add to the BBQ and grill, 2 to 3 min. per side, until beginning to brown).
Plate your dish
- Divide the orzo between your plates.
- Top with the steaks (slice beforehand if desired) and asparagus.
- Spoon the remaining gremolata over. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
