Culinary Collection
Bruschetta Steak and Shrimp
with bacon Asiago risotto
Prep & Cook Time: 45-55 min.
Cook Within: 3 days
Difficulty Level: Expert
Spice Level: Not Spicy
Contains: Shellfish (Shrimp), Milk, Wheat
Chef
Maija Barnes
Double the carbs, double the protein! No matter how you slice this meal, whether it's the steak or the garlic bread, there's plenty to go around! Indulge in this treat of a meal any day of the week!
In Your Box (serves 2)
- 12 oz. Sirloin Steaks
-
8 oz. Shrimp
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1 Garlic Butter Baguette
- ¾ cup Arborio Rice
- 1 Lemon
- 4 oz. Grape Tomatoes
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2 oz. Crème Fraîche
- 1 Shallot
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1 oz. Basil Pesto
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1 oz. Shredded Asiago Cheese
- 1 oz. Crumbled Bacon
- 2 tsp. Garlic Pepper
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) oPN8YKOX
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Calories1290
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Carbohydrates112g
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Fat60g
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Protein74g
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Sodium2860mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 2 Medium Pots
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Cut tomatoes into 1/4" slices.
Peel and mince shallot.Halve lemon lengthwise. Cut one half into wedges and juice the other half.Pat steaks dry and season both sides with half the garlic pepper (reserve remaining for shrimp) and a pinch of salt.Pat shrimp dry and season all over with remaining garlic pepper and a pinch of salt. -
2 Cook the Risotto
Place another medium pot over medium heat and add 1 tsp. olive oil. Add shallots and bacon to hot pot and cook until bacon is crispy, 2-3 minutes.
Add rice and stir occasionally until rice is toasted and opaque, 1-2 minutes.Add 1 cup boiling water from other medium pot to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.Add 1/2 cup boiling water and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.Remove from burner. Add crème fraîche, half the cheese (reserve remaining for garnish), and 1/2 tsp. salt. Stir to combine, then cover and set aside. -
3 Cook the Steaks
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add steaks to hot pan and cook until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well.Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner. Remove from burner. Transfer steaks to a plate. Rest, 3 minutes.Wipe pan clean and reserve. -
4 Toast Garlic Bread and Make Bruschetta
Place garlic bread on prepared baking sheet and toast in hot oven until crisp, 5-10 minutes.
While garlic bread toasts, in a mixing bowl, combine tomatoes, pesto, and 2 tsp. lemon juice. Set aside. -
5 Cook Shrimp and Finish Dish
Return pan used to cook steaks to medium-high heat and add 1 tsp. olive oil. Add shrimp to hot pan and cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.
Remove from burner.Plate dish as pictured on front of card, topping steak and shrimp with bruschetta. Garnish risotto with remaining cheese and squeeze lemon wedges over dish to taste. Bon appétit!
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