For an easy way to entertain, bring dinner to the table in this all-in-one platter presentation. This Health Check reviewed recipe is as beautiful to behold as it is to eat.
Prep Time: 20 mins. | Cook Time: 2o mins. | Serves: 4
1/2 cup sodium-reduced chicken broth 125 mL
1/4 cup liquid honey 50 mL
2 tbsp olive oil 30 mL
1/2 tsp EACH dried Italian herb seasoning, 2 mL
salt and pepper
2 sweet red peppers cut into chunks 2
2 cups mushrooms, halved 500 mL
1 small zucchini, thinly sliced 1
1 lb. Beef Top Sirloin Grilling Steak, 500 g (about 1-inch (2.5 cm) thick)
1 cup frozen corn kernels 250 mL
1½ cups dried orzo pasta 375 mL
2 green onions, thinly sliced 2
1/2 cup thinly sliced oil-packed sun-dried tomatoes 125 mL
1/4 cup grated Parmesan cheese 50 mL
- 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.
- 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.
- 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.
BRIGHT IDEA: This recipe uses the oven broiler, to sear thick-cut steak and colourful veggies to perfection – all at the same time, in just one pan. Now that’s easy!
Per Serving (4 servings)
Protein: 40 g
Fat: 15 g
Carbohydrates: 85 g
Fibre: 8 g