Chilli steaks with risoni salad
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How to make Chilli steaks with risoni salad
Yield = 4Prep time: 0:20
Cook time: 0:20
Total time: 0:40
Ingredients
- 250g risoni pasta (orzo)
- 1 tablespoon extra virgin olive oil
- 1 garlic clove, crushed
- 1 tablespoon lemon juice
- 3 ripe tomatoes, seeds removed, chopped
- 1 tablespoon finely chopped basil leaves
- 1 tablespoon finely chopped mint leaves
- 1 tablespoon finely chopped chives
- 4 x 150g beef rump steaks, trimmed of excess fat
- Olive oil spray
- 1-2 teaspoons chilli salt (see note) (or mix 1 1/2 teaspoons sea salt with 1/2 teaspoon dried chilli flakes), to taste
Method
- Step 1 Cook the risoni in a large saucepan of lightly salted boiling water according to packet instructions. Drain well and return to the pan.
- Step 2 Stir in the olive oil, garlic, lemon juice, tomato, herbs and some salt and pepper. Stir well, then cover and set aside.
- Step 3 Meanwhile, preheat a chargrill pan or large frypan over high heat. Spray the steaks lightly with oil and sprinkle all over with the chilli salt. Cook for 3 minutes each side for medium-rare, or until done to your liking.
- Step 4 Allow the beef to rest, covered, for 2-3 minutes, then serve with any pan juices and the risoni salad.
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