Sicilian Steak & Fregola Sarda with Tomato Sauce & Toasted Pine Nuts

Sicilian Steak & Fregola Sarda

with Tomato Sauce & Toasted Pine Nuts

40 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Tonight’s steak gets an exciting twist from a classic southern Italian preparation. We’re searing the steak for a flavorful crust, then adding it to a vibrant tomato sauce—made with garlic, capers, and fresh oregano—to gently finish cooking. To complete the dish, we’re also tossing in fregola sarda (little pearls of toasted semolina pasta) and pine nuts, pan-toasted first to bring out their rich, slightly sweet notes.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    770 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and roughly chop the garlic. Pick the oregano leaves off the stems; discard the stems and roughly chop the leaves.

Cook the pasta:
2 Cook the pasta:

Add the pasta to the pot of boiling water and cook 14 to 16 minutes, or until al dente (still slightly firm to the bite). Remove from heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.

Toast the pine nuts:
3 Toast the pine nuts:

While the pasta cooks, heat a medium, dry pan (nonstick, if you have one) on medium-high until hot. Add the pine nuts and toast, stirring frequently, 1 to 3 minutes, or until golden brown and fragrant. Transfer to a bowl.

Sear the steak:
4 Sear the steak:

While the pasta continues to cook, pat the steak dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steak and cook 2 to 3 minutes per side, or until lightly browned. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Make the sauce & finish the steak:
5 Make the sauce & finish the steak:

While the pasta continues to cook, to the pan of reserved fond, add the garlic, capers, half the oregano, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the diced tomatoes; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until slightly reduced in volume. Add the seared steak (and any juices from the plate) and cook, occasionally stirring the sauce, 5 to 6 minutes for medium-rare, or until cooked to your desired degree of doneness. Turn off the heat. Leaving the sauce in the pan, transfer the finished steak to a cutting board and let rest for at least 5 minutes.

Finish the pasta & plate your dish:
6 Finish the pasta & plate your dish:

While the steak rests, to the pan of sauce, add the cooked pasta, toasted pine nuts, butter, and remaining oregano. (If the sauce seems dry, gradually add the reserved pasta cooking water to achieve your desired consistency.) Cook on low, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Season with salt and pepper to taste. Turn off the heat. Find the lines of muscle (or grain) on the rested steak; thinly slice crosswise against the grain. Divide the sliced steak and finished pasta between 2 dishes. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and roughly chop the garlic. Pick the oregano leaves off the stems; discard the stems and roughly chop the leaves.

2 Cook the pasta:

Add the pasta to the pot of boiling water and cook 14 to 16 minutes, or until al dente (still slightly firm to the bite). Remove from heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.

Cook the pasta:
Toast the pine nuts:
3 Toast the pine nuts:

While the pasta cooks, heat a medium, dry pan (nonstick, if you have one) on medium-high until hot. Add the pine nuts and toast, stirring frequently, 1 to 3 minutes, or until golden brown and fragrant. Transfer to a bowl.

4 Sear the steak:

While the pasta continues to cook, pat the steak dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steak and cook 2 to 3 minutes per side, or until lightly browned. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Sear the steak:
Make the sauce & finish the steak:
5 Make the sauce & finish the steak:

While the pasta continues to cook, to the pan of reserved fond, add the garlic, capers, half the oregano, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the diced tomatoes; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until slightly reduced in volume. Add the seared steak (and any juices from the plate) and cook, occasionally stirring the sauce, 5 to 6 minutes for medium-rare, or until cooked to your desired degree of doneness. Turn off the heat. Leaving the sauce in the pan, transfer the finished steak to a cutting board and let rest for at least 5 minutes.

6 Finish the pasta & plate your dish:

While the steak rests, to the pan of sauce, add the cooked pasta, toasted pine nuts, butter, and remaining oregano. (If the sauce seems dry, gradually add the reserved pasta cooking water to achieve your desired consistency.) Cook on low, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Season with salt and pepper to taste. Turn off the heat. Find the lines of muscle (or grain) on the rested steak; thinly slice crosswise against the grain. Divide the sliced steak and finished pasta between 2 dishes. Enjoy!

Finish the pasta & plate your dish:
Browse Steps
1 of 6