Steak over Mediterranean Orzo with Kalamata Olives
with Greek-style cheese, tomato-basil salad & roasted bell pepper
Orzo is a perfect canvas for flavours. As it's relatively small, it can easily absorb the delicious flavours of spices and sauces.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Bell pepper
1 piece
Garlic
10 g
Fresh basil & oregano
50 g
Greek-style cheese
(Contains Milk)
75 g
Orzo
(Contains Wheat May be present Lupin, Egg, Mustard, Soy)
4 milliliters
Lemon-infused olive oil
65 g
Red cherry tomatoes
1 piece
Marinated steak
(Contains Celery May be present Egg, Gluten, Milk, Mustard, Sesame, Soy)
15 g
Kalamata olives
Not included in your delivery
1.5 tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
175 milliliters
Low sodium vegetable stock
2 teaspoon
White wine vinegar
½ tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Take the steak out of the fridge (see Tip). Preheat the oven to 200°C and prepare the stock. Dice the bell pepper into 1 - 2cm chunks. Transfer the bell pepper to an oven dish and drizzle generously with olive oil, then roast in the oven for 20 - 25 minutes.
Tip: for the best result, take the steak out of the fridge 30 - 60 minutes before you start cooking. This way, the steak will be at room temperature when you eventually fry it.
Crush or mince the garlic. Discard the stems of the fresh herbs, then finely chop the oregano leaves and cut the basil into ribbons. Dice the Greek-style cheese. Heat a drizzle of olive oil in a wok or deep frying pan over low heat. Add the orzo and toast the grains for 1 minute over medium heat.
Add the stock and cover with the lid. Cook the orzo for 10 - 12 minutes over low heat until done, stirring regularly. Add an extra splash of water as necessary if the orzo becomes too dry. Meanwhile, in a bowl combine the extra virgin olive oil with the white wine vinegar, the lemon-infused oil and the basil. Season to taste with salt and pepper.
Halve the cherry tomatoes, then add these to the bowl and toss well to combine. To the orzo, add the oregano and two thirds each of the olives and Greek-style cheese. Season to taste with salt and pepper, then drizzle with extra virgin olive oil as preferred (see Tip).
Tip: if preferred, you can substitute the extra virgin olive oil with the residual oil from the olive container.
Melt the butter in a frying pan over medium-high heat. Pat the steak dry with kitchen paper, then season with salt and pepper. When the pan is nice and hot, fry the steak for 2 - 3 minutes per side (see Tip). Add the garlic during the final minute of cooking, then season to taste with pepper.
Tip: to add more flavour, add a knob of butter to the pan halfway through cooking and baste the steak continuously as you fry it.
Remove from the pan and allow to rest under aluminium foil. Set the pan aside. Stir the roasted bell pepper into the orzo. Slice the steak against the grain into thin strips. Serve the orzo on plates and top with the steak. Drizzle the steak with the cooking juices from the frying pan. Serve the tomato salad alongside. Garnish with the rest of the olives and cheese.