Name: Chilli steaks with risoni salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Ingredients: 250g risoni pasta (orzo); 18.20 gm extra virgin olive oil; 1 garlic clove, crushed; 21.00 gm lemon juice; 3 ripe tomatoes, seeds removed, chopped; 20.00 ml finely chopped basil leaves; 20.00 ml finely chopped mint leaves; 20.00 ml finely chopped chives; 4 x 150g beef rump steaks, trimmed of excess fat; Olive oil spray; 1-4.80 gm chilli salt (see note) (or mix 4.80 gm sea salt with 4.80 gm dried chilli flakes), to taste

Chilli steaks with risoni salad

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Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

Whip up vibrant flavors in under 20 minutes.

Ingredients:

250g risoni pasta (orzo)
1 garlic clove, crushed
21.00 gm lemon juice
3 ripe tomatoes, seeds removed, chopped
20.00 ml finely chopped basil leaves
20.00 ml finely chopped mint leaves
20.00 ml finely chopped chives
4 x 150g beef rump steaks, trimmed of excess fat
Olive oil spray
1-4.80 gm chilli salt (see note) (or mix 4.80 gm sea salt with 4.80 gm dried chilli flakes), to taste

Instructions:

Prepare the risoni in a generous amount of lightly salted boiling water as per package directions. Once cooked, drain thoroughly and place back into the saucepan.
Combine the olive oil, garlic, lemon juice, tomato, herbs, salt, and pepper in a delightful blend. Mix thoroughly, cover, and let it rest.
Preheat a chargrill pan or large frypan over high heat. Lightly oil the steaks and season generously with chili salt. Grill for 3 minutes on each side for medium-rare, or until cooked to your preference.
Let the beef rest, covered, for 2-3 minutes before serving with pan juices and the risoni salad.

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