Pasta salad with rump steak and Granny Smith pesto

AUTHOR
Melissa Olsen
DIFFICULTY
very easy
RATING
4 1
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 7-10 Tbsp salt, sugar, pepper
  • 1 collar Radishes
  • 250 g Pasta (e.g. conchiglie)
  • 1 large organic lemon
  • 1 piece(s) (approx. 20 g) Ginger
  • 1 bunch/pot of coriander
  • 2 (approx. 300 g; e.g. Granny Smith) Apples
  • 5 TABLESPOONS good olive oil
  • 2 Rump steaks (à approx. 275 g)
  • 2 TABLESPOONS Oil
  • 1 collar (approx. 60 g) Arugula
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Bring 2-3 l salted water (1 teaspoon salt per litre) to the boil. Clean, wash and slice the radishes. Cook pasta in boiling salted water according to package instructions. Drain, rinse with cold water, drain and allow to cool.

  2. 2

    For the pesto, wash lemon hot, dry and finely grate the peel. Halve the lemon and squeeze it. Peel and finely grate the ginger. Wash coriander, shake dry and pluck off leaves. Wash apples, quarter them and remove seeds.

  3. 3

    Finely dice the apple quarters.

  4. 4

    Put the lemon zest, approx. 50 ml juice, ginger, coriander, apple cubes, 1 tbsp. sugar and 5 tbsp. olive oil into a high mixing bowl and blend coarsely with a hand blender. Season to taste with salt and pepper. Mix pasta, radishes and about half of the pesto.

  5. 5

    Dab meat dry. Cut the edge of fat at a distance of approx. 1 1⁄2 cm with a sharp knife so that the steaks do not bulge when roasted. Heat 2 tablespoons of oil in a frying pan. Fry the meat in it over high heat on each side for approx. 3 minutes.

  6. 6

    Season with salt and pepper. Wrap in aluminium foil and let it rest for a short time.

  7. 7

    Meanwhile, clean, wash and dry rocket and mix with the noodles. Cut the steaks open. Serve salad with steak strips. Spread the rest of the pesto on top.

Nutrition Facts

KCAL
610 kcal
CARBS
60 g
FATS
22 g
PROTEINS
38 g