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Ingredients
Grilled Steak with Pasta Salad
- Ingredients
- 250 grams Pasta (such as orzo)
- salt
- 2 Tbsps Pine nuts
- 1 green Bell pepper
- 200 grams Cherry tomatoes
- 200 grams Artichoke (jarred)
- 2 Tbsps white balsamic vinegar
- 1 tsp honey
- 1 Tbsp lemon juice
- 4 Steak fillet (such as rump steak, about 160 g each)
- freshly ground peppers
- olive oil
- Sea salt
- 2 Tbsps Crème fraiche
- thyme (for garnish)
Boil the pasta in salted water until al dente then drain well. Toast the pine nuts in a dry skillet until golden brown. Rinse the bell pepper, cut in half, remove the seeds and white flesh and cut into strips. Rinse the tomatoes and cut into quarters. Drain the artichokes and cut into pieces. Mix the balsamic, lemon juice and honey, stir into the pasta and prepared vegetables. Leave to marinate for about 20 minutes.
Rinse the steaks and pat dry. Season with pepper and drizzle with olive oil. Brown each side on the hot grill for 2-4 minutes (depending on preference). Finally, sprinkle with sea salt.
Mix the pasta salad with 2-3 tablespoons lemon juice and season with salt and pepper. To serve, arrange the steak on plates with pasta salad and a dollop of crème fraîche. Garnish with thyme sprigs.
(Percentage of daily recommendation)
| Calorie | 636 cal. | (30 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 10.8 g | (36 %) |