Mediterranean Style Rump Steak and Creamy Pesto Orzo
For Adults: Add Spring Onion and Pumpkin Seeds
- Cereals containing gluten
- Wheat
- Milk
- Nuts
- Cashew nuts
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- May contain traces of allergens
- Peanut
This recipe is perfect for families, with extra ingredients to elevate it for parents. Indulgent and speedy, this creamy orzo is loaded with plenty of veg alongside the chicken. Parents can add spring onion and pumpkin seeds whilst the kids tuck in.
Ingredients
250 grams
21 Day Aged British Rump Steaks
1 sachet(s)
Mediterranean Style Seasoning
(May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
1 unit(s)
Leek
1 unit(s)
Carrot
1 unit(s)
Spring Onion
180 grams
Orzo
(Contains: Cereals containing gluten, Wheat May be present: Mustard, Soya)
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains: Milk)
60 grams
Basil Pesto with Cashew Nuts
(Contains: Nuts, Cashew nuts, Milk May be present: Peanut)
15 grams
Pumpkin Seeds
Not included in your delivery
125 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
a) Bring a large saucepan of water to the boil with ½ tsp salt for the orzo.
b) Remove the steaks from your fridge to allow them to come up to room temperature.
a) Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
b) Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces. Trim and thinly slice the spring onion.
c) Heat a drizzle of oil in large frying pan on medium-high heat.
d) Once hot, add the carrot and leek and stir-fry until tender, 6-8 mins.
a) While the veg cooks, add the orzo to the water and bring back to the boil. Cook until tender, 10 mins.
b) Once cooked, drain in a sieve and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
a) Once the veg has softened, stir in the chicken stock paste, creme fraiche, water (see pantry for amount) and half the Mediterranean style seasoning.
b) Simmer for 2-3 mins, then remove from the heat.
c) Stir in the pesto and cooked orzo. Toss to coat. Remove the pan from the heat.
d) Add a splash of water if the sauce looks a little thick. Season with salt and pepper if needed. Cover to keep warm.
a) Heat a drizzle of oil in another large frying pan on high heat. Season the steaks with salt and pepper.
b) Once very hot, lay the steaks into the pan and fry until browned and medium-rare, about 6-8 mins depending on their thickness. Turn halfway through. TIP: Cook each side for 1 min more if you like it more well done.
c) In the last min, sprinkle over the remaining Mediterranean style seasoning and turn to coat.
d) Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.
a) Once rested, thinly slice the steaks widthways.
b) Spoon the orzo into bowls and top with the steak (reheat the orzo first if needed).
c) Elevate me: Sprinkle the spring onion and pumpkin seeds over the adult portions (and any kids' portions if they want them too!).
