Meal Kit
Culinary Collection
Steak Pizzaiola
with fresh grape tomatoes
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Wheat
Chef
Rachael Ray
Date night in- why dine out when you can cook-in!
In Your Box (serves 2)
- 12 oz. Sirloin Steaks
-
5 oz. Spaghetti
- 4 oz. Grape Tomatoes
- 2 oz. White Cooking Wine
- 1 oz. Black Olives
- 1 Tbsp. Tomato Puree
- 2 tsp. Mirepoix Broth Concentrate
- ¼ oz. Capers
- 2 Garlic Cloves
- 0.125 oz. Oregano
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) 4qYa27qM
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Calories740
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Carbohydrates64g
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Net Carbs57g
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Fat32g
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Protein46g
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Sodium1280mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Colander
- 1 Medium Pot
- 1 Large Non-Stick Pan
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
Stem and mince oregano.
Mince garlic.Halve tomatoes.Halve olives.Pat steaks dry, and season both sides with 1/4 tsp. salt and a pinch of pepper. -
2 Cook the Steaks
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add steaks to hot pan and sear undisturbed 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. Rest, 3 minutes.Wipe pan clean and reserve.While steaks cook, continue recipe. -
3 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 5-7 minutes.
Reserve 1 cup pasta cooking water. Drain in a colander and set aside. -
4 Make the Sauce
Return pan used to cook steaks to medium heat. Add 2 tsp. olive oil, garlic, olives, and capers to hot pan and cook until fragrant, 30-60 seconds.
Add tomato puree and stir until darkened, 1-2 minutes.Add white wine and cook until liquid is reduced by half. Then add tomatoes, mirepoix base, half the pasta cooking water, 1/4 tsp. salt, and oregano and bring to a simmer.Once simmering, cook until tomatoes soften and sauce is slightly thickened, 3-4 minutes. -
5 Finish Pasta and Finish Dish
Reserve 2 Tbsp. finished tomato sauce.
Transfer pasta to pan with remaining sauce and toss to coat. If too thick, add remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached. Remove from burner.Plate dish as pictured on front of card, slicing steak, if desired, and topping with reserved tomato sauce. Buon appetito!
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