Meal Kit
Culinary Collection
Sirloin Steak and Garlic-Tomato Aioli
with broiled French onion risotto
Prep & Cook Time: 50-60 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Eggs, Wheat
Chef
Nigel Palmer
In Your Box (serves 2)
- 12 oz. Sirloin Steaks
- 1 Yellow Onion
- 3⅗ oz. Arborio Rice
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2 oz. Light Cream Cheese
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2 Tbsp. Sun-Dried Tomato Pesto
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1 oz. Shredded Grand Cru (Gruyere) Cheese
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1 fl. oz. Garlic Aioli
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2 Tbsp. Panko Breadcrumbs
- ¼ oz. Parsley
- 1 tsp. Onion 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) pOM5nzOX
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Calories1000
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Carbohydrates59g
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Net Carbs57g
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Fat63g
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Protein48g
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Sodium1830mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 2 Medium Pots
- 1 Mixing Bowl
- 1 Medium Oven-Safe Casserole Dish
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 Caramelize Onion and Prepare Ingredients
Halve and peel onion. Cut halves into 1/4" slices.
Place a medium pot over medium heat and add 2 tsp. olive oil. Add onion to hot pot and stir occasionally until browned, 10-13 minutes.If pot becomes dry, add water, 1 Tbsp. at a time. Remove from burner. Set aside.While onion cooks, mince parsley, leaves and steams.In a mixing bowl, combine pesto and garlic aioli. Set aside.Pat steaks dry, and season both sides with a pinch of salt and pepper. -
2 Start the Risotto
Return pot with caramelized onion to medium-high heat and add 2 tsp. olive oil.
Add rice to hot pot and stir occasionally until rice is lightly toasted and opaque, 1-2 minutes.Add onion salt and 1 cup boiling water from other pot to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed. -
3 Finish the Risotto
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. Stir in cream cheese, 1/4 tsp. salt, and 1/4 tsp. pepper until melted and combined. -
4 Broil the Risotto
Turn broiler on high. Let heat, 5 minutes.
Transfer risotto to prepared casserole dish. Top evenly with Gruyere cheese, panko, and 2 tsp. olive oil.Place under hot broiler and cook until browned and crispy, 2-5 minutes.Don't text and broil! Keep an eye on the risotto as it may burn easily.Top broiled risotto with parsley. -
5 Cook Steak and Finish Dish
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add steaks to hot pan and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 4-6 minutes per side.Remove from burner. Remove steaks to a cutting board and rest, 3 minutes. After resting, slice into 1/2" slices, if desired.Plate dish as pictured on front of card, topping steak with garlic-tomato aioli. Bon appétit!
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