Create these fresh flavours in less than 20 minutes.
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 1Cook the risoni in a large saucepan of lightly salted boiling water according to packet instructions. Drain well and return to the pan.
- Step 2Stir in the olive oil, garlic, lemon juice, tomato, herbs and some salt and pepper. Stir well, then cover and set aside.
- Step 3Meanwhile, 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 4Allow the beef to rest, covered, for 2-3 minutes, then serve with any pan juices and the risoni salad.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1980 kj
Energy
12.9g
Fat Total
3.8g
Saturated Fat
3.8g
Fibre
41g
Protein
96mg
Cholesterol
715mg
Sodium
45.3g
Carbs (total)
All nutrition values are per serve
Notes
Chilli salt is available from the spice aisle in supermarkets.
- Author: Louise Pickford
- Image credit: Ian Wallace
- Publication: Taste.com.au
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