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Seared beef with risoni salad
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Cozy up with a comforting dish of risoni pasta and succulent steaks for a satisfying winter dinner.
Ingredients:
  • 300g butternut pumpkin, peeled, cut into 3cm pieces
  • 2 small bulbs fennel, cut into 1cm-thick slices
  • olive oil cooking spray
  • 250g cherry tomatoes
  • 125.00 ml risoni pasta (see note)
  • 1 lemon, juiced
  • 5.90 gm dijon mustard
  • pinch caster sugar
  • 20.00 ml oregano leaves, finely chopped
  • 500.00 ml baby spinach
  • 3 beef eye-fillet steaks, trimmed
Instructions:
  • Preheat your oven to 200°C. Line a large baking tray with baking paper. Arrange pumpkin and fennel on the tray, drizzle with oil, sprinkle with pepper, cover with foil, and bake for 25 minutes. Then add tomatoes, drizzle with more oil, and bake uncovered for another 15 minutes until tomatoes are tender.
  • Cook the risoni according to the instructions on the packet, then drain it.
  • Combine 2 tablespoons of lemon juice, mustard, sugar, oregano, salt, and pepper in a large bowl. Mix in warm roasted vegetables, risoni, and baby spinach until well combined. Cover to keep warm.
  • Slice each steak into 4 thin pieces. Tenderize each piece by pounding with a meat mallet or rolling pin. Heat a non-stick frying pan over high heat. Spray the steaks with oil and season with pepper. Sear the steaks in batches for 30 to 50 seconds on each side for a medium doneness, or to your preferred level of doneness. Place the cooked steaks on a plate, cover to keep warm.
  • Arrange 3 steak slices on each plate and accompany them with a serving of warm risoni salad.

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