Rosemary-Rubbed Beef with Mediterranean Vegetable Orzo

Rosemary-Rubbed Beef with Mediterranean Vegetable Orzo

Ready in 30 minutes Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, May 15, 2016.

Orzo, also known as risoni, is Italian for barley.


Ingredients

MEDITERRANEAN VEGETABLE ORZO

  • 1 capsicum, core and seeds removed and diced 2cm
  • 1 red onion, diced 2cm
  • 2 courgettes, cut in half lengthwise and sliced 1cm
  • 200g peeled pumpkin, diced 2cm
  • 1 cup orzo pasta
  • 100g sundried tomato pesto
  • ½ bag baby spinach leaves

ROSEMARY-RUBBED BEEF

  • 600g beef rump steaks (at room temperature)
  • 2 teaspoons chopped rosemary leaves

TO SERVE

  • 3 tablespoons picked basil leaves

Steps

  1. oven to 220°C. Line an oven tray with baking paper. Bring a large pot of salted water to the boil.
  2. Toss capsicum, onion, courgettes and pumpkin with a drizzle of olive oil on prepared tray. Season with salt and pepper and roast for 18–20 minutes, until golden and just starting to caramelise. Turn once during cooking.
  3. While vegetables are roasting, cook orzo in pot of boiling water for about 8 minutes, or until just tender. Drain well and drizzle with a little olive oil to prevent sticking.
  4. Add pesto, spinach and roasted vegetables to orzo and toss to coat.
  5. Heat a drizzle of oil in a large fry-pan on medium-high heat. Pat beef dry with paper towels and season with salt and pepper and rub rosemary into beef. Cook for 2–3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking.
  6. Wrap in foil to rest for 2 minutes before slicing against the grain.
  7. Divide Mediterranean vegetable orzo between plates and top with rosemary-rubbed beef. Garnish with basil.

Nutritional Information

Energy 2025 kj
484 kcal
Protein 41.0g
Carbohydrate 38.9g
Fat 17.5g