Categories: Meals

Ingredients

• 1 oz. Butter
• 4 oz. Orzo Pasta
• 8 oz. Carrot
• 2 Sirloin Steaks
• 1 oz. Grated Parmesan Cheese
• 2 Tbsp. Basil Pesto

Directions

1. Preheat oven to 450 degrees. Set butter on counter to soften. Bring a medium pot of lightly salted water to a boil. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.

2. Add orzo to boiling water and cook until al dente, 7-9 minutes. Drain orzo in a wire-mesh strainer. Set aside. Reserve pot; no need to wipe clean. While orzo boils, peel, trim, and cut carrot into ¼" slices at an angle. Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

3. Place carrots on prepared baking sheet, and toss with 1 Tbsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer and roast until tender, 14-16 minutes. While carrots roast, cook steaks.

4. Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and steak to hot pan. Cook until browned and steaks reach a minimum internal temperature of 165 degrees, 3-5 minutes per side. Remove from burner. Rest steaks at least 3 minutes. While steaks rest, finish orzo

5. Return pot used for orzo to medium-high heat. Add half the butter (reserve remaining for pesto butter) and melt. Add orzo and stir constantly until warmed, 1 minute. Remove from burner. Stir in Parmesan, ½ tsp. pepper, and a pinch of salt.

6. In a mixing bowl, combine pesto and remaining butter. Plate dish as pictured on front of card, topping steaks with pesto butter. Bon appétit!

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