Steak Pasta Salad
Servings:
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Ingredients
Instructions
Nutrition
| 350 g | Steak | (sirloin) |
| 200 g | Cherry tomatoes | |
| .5 | Cucumber | |
| .5 | Red onions | |
| 1 tbsp | Lime juice | |
| 75 g | Orzo | |
| 50 g | Bread | (sourdough) |
| 15 g | Fresh parsley | |
| 1 cloves | Garlic | |
| 2.5 tsp | Smoked paprika | |
| 2 tsp | Red chili flakes | |
| 4 tbsp | Olive oil | |
| 200 g | Canned chickpeas | |
| 2 tbsp | Harissa paste | |
| 1 tbsp | Caster sugar | |
| 1.5 tbsp | Red wine vinegar | |
| 1 tbsp | Soy sauce |
- Preheat the oven to 180°C fan / 200°C conventional. Add the giant chickpeas to a baking tray with 1 tsp of harissa, .5 tsp of smoked paprika, salt and black pepper. Toss until evenly coated, then bake for 15 to 20 minutes until lightly crisp around the edges.
- Cut the bread into large 2-3cm cubes and toss with 1/4 of the olive oil and salt, then spread over a separate baking tray. Bake alongside the chickpeas for around 15 minutes, tossing halfway, until golden and crisp. Meanwhile, quarter the cherry tomatoes, dice the cucumber and onion, finely chop the parsley, and set aside in a large serving bowl.
- Cook the orzo in a large pan of salted boiling water according to the packet instructions until al dente. Drain and rinse briefly under cold running water to prevent it from sticking together, then drain thoroughly.
- Pat the steak dry and season all over with the salt and black pepper, then rub with 1/4 of the olive oil. Heat a frying or griddle pan over a high heat and cook the steak to your liking. For medium-rare, remove it when the internal temperature reaches around 50 to 52°C. Transfer to a board, rest for 5 to 8 minutes, then slice against the grain.
- To make the firecracker dressing, add the chilli flakes and smoked paprika to a large heatproof bowl, then grate the garlic directly into the bowl. Heat the remaining olive oil until hot but not smoking, then carefully pour it over the spices and garlic. Leave to bloom for around 30 seconds.
- Add the remaining harissa, caster sugar, red wine vinegar, soy sauce, lime juice and a pinch of salt. Whisk everything together until you have a glossy, slightly thick firecracker dressing.
- Add the cooked orzo, roasted harissa chickpeas, giant croutons and sliced steak to the cucumber/onion/parsley bowl. Pour the firecracker dressing all over the salad, then toss everything together until thoroughly coated. Meal Prep: Store in an airtight container in the fridge for up to 3 days. For the best texture, keep the croutons separate and add them just before serving.
Fat:
26g
Saturates:
4.8g
Sugars:
10.1g
Protein:
40g
Carbs:
46g
Fiber:
11.4g
45.8%
Calories
46.5%
Carbs
47.1%
Protein
65%
Fat
45.6%
Fiber