Saturday, 19 October 2013

Grilled Steak Risoni

My brother asked me to create a recipe for a new pasta dish. I couldn't decide exactly what I wanted to do, so I wrote three completely different recipes. Here is the first installment.

In case you haven't encountered risoni before, it is a small rice shaped pasta. It is often included in soups but it also a great pasta to use in pasta salads and all sorts of dishes.

I love cooking risoni (and rice) the way I have done here, in the veges, stock and tomatoes. The pasta absorbs all the flavors as it cooks giving you pasta that is just bursting with deliciousness.

Grilled Steak Risoni

Serves 4

500 g Steak
1 1/4 Cups risoni
1 onion, diced
3 cloves garlic, finely diced or crushed
1 red chilli, deseeded and finely diced
2 Cups beef stock
400 g can crushed tomatoes
1/3 Cup Tomato Paste
1/2 Cup chopped flat leaf parsley
Salt and Pepper to season

1. Heat a dash of oil in a medium saucepan. Add onion and garlic and cook for about 3 minutes. Add the chilli and cook for a further minute. Add the risoni and combine well.  Add the stock, tomatoes, and tomato paste. Bring to a gentle boil, cover, and simmer for about 25 minutes, until pasta is tender and liquid absorbed. Stir it a few times during cooking so that the pasta doesn't stick to the bottom of the pan.

2. While the pasta is cooking, prepare the steak. Heat oil in a fry pan. Season the steak with salt and pepper and cook for a few minutes each side, until medium rare. Let the steak rest for about ten minutes before cutting into thin slices.

3. Stir the parsley into the pasta. Serve the steak over the pasta.

Nutritional Information

Calories 319
Carbs    33 g
Fat        6 g
Protein  34 g
Fibre     2 g
Sodium  754 mg

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