Express
Caprese Steak Strip Risotto with Parmesan and Balsamic Glaze
stovetop cooking
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
Chef
Jimmy Cababa
In Your Box (serves 2)
- 10 oz. Steak Strips
- 8 oz. Cooked Arborio Rice
- 1 Roma Tomato
- 3 oz. Peas
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2 oz. Basil Pesto
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⅗ oz. Butter
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½ oz. Grated Parmesan
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2 tsp. Natural Beef Flavor Demi-Glace Concentrate
- 1 tsp. Garlic Salt
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) yP5MrZP8
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Calories700
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Carbohydrates48g
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Net Carbs44g
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Fat38g
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Protein37g
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Sodium1590mg
Recipe Steps
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
Core tomato and cut into 1/2" dice
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2 Cook The Steak Strips
Separate steak strips into a single layer and pat dry. Season with half the garlic salt.
Place a large non-sick pan over medium-high heat and add 2 tsp. olive oil Add steak strips, demi, 2 tablespoons water, and a pinch of salt and pepper to pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.Add tomatoes and cook 1-2 minutes.Transfer mixture to a plate.Reserve pan; no need to wipe clean -
3 Cook Vegetables
In the same pan over medium heat, add 2 tsp olive oil, peas, rice, and garlic salt. Cook 2-3 minutes. Stir in steak strip mixture..
Remove from heat and stir in basil pesto, butter, 1 tablespoon water, and half the cheese. -
4 Finish The Dish
Plate dish as pictured on front of card, topping dish with balsamic glaze and remaining cheese. Bon appétit!
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