Steak & Orzotto

Steak is a bit of a treat if you're watching your cholesterol - but Pearl Barley seems to balance things out here...

Ingredients

  • Rump Steak
  • 1 mug Pearl Barley
  • 3 mugs Vegetable Stock
  • 1 Onion
  • 1/2 Red Pepper
  • 1 stick Celery
  • 3 cloves Garlic
  • Vermouth
  • Parsley

Finely chop the Onion, Celery and Red Pepper.  Fry them in a little Olive Oil in a heavy based pan (gently so they don’t catch)

When they are soft (after 10 – 15 minutes??) – add 3 cloves of crushed Garlic

When the Garlic is soft too (3 – 4 minutes) – add a big slosh of Vermouth to the pan and let the alcohol evaporate

Add a mug of Pearl Barley (this serves 2) and stir

Add 3 mugs of Vegetable Stock to the pan, bring to the boil and put on a very gentle heat with the lid on for 20 – 30 minutes or until cooked (but with a bit of bite left)

The Orzotto can stand for a while once it is cooked…

To cook the Steaks – heat a pan until very hot – add a little Oil and then put in the Steaks… Salt and Pepper them on each side as you fry

I’d say 3 or 4 minutes for rare – 5 to 7 minutes for medium and 8 to 10 minutes for well done – but you need to cook your Steak as you prefer it!

Serve the Steak and Orzotto with fresh chopped Parsley and a large Green Salad

[I'd really recommend cutting as much fat off the steak as possible if you're pursuing a low cholesterol diet!]

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