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Chilli steaks with risoni salad

Name: Chilli steaks with risoni salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: /italian
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 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

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by Louise Pickford

Food stylist and author

Oct 03, 2015

Create these fresh flavours in less than 20 minutes.

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 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

1.

Cook the risoni in a large saucepan of lightly salted boiling water according to packet instructions. Drain well and return to the pan.
2.

Stir in the olive oil, garlic, lemon juice, tomato, herbs and some salt and pepper. Stir well, then cover and set aside.
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.
4.

Allow the beef to rest, covered, for 2-3 minutes, then serve with any pan juices and the risoni salad.