Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • Cook the risoni in a large saucepan of lightly salted boiling water according to packet instructions. Drain well and return to the pan.
  • Stir in the olive oil, garlic, lemon juice, tomato, herbs and some salt and pepper. Stir well, then cover and set aside.
  • 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.
  • Allow the beef to rest, covered, for 2-3 minutes, then serve with any pan juices and the risoni salad.