Rare beef with wasabi creme, and edamame, pea and kale orecchiette salad
|1 cup||Pasta, orecchiette or small shells|
|6 leaves||Kale leaves, cavolo nero|
|1 cup||Edamame beans, frozen|
|½ cup||Frozen peas|
|1 Tbsp||Black sesame seeds|
|1||Lemon, zest and juice|
|1 Tbsp||Olive oil|
For the salad
- Cook pasta according to packet instructions.
- Blanch peas in boiling water for about 1 minute. Cook edamame according to packet instructions (I used the microwave) and remove from the shells.
- Thinly slice the kale, and rinse well. Heat a frying pan with a little oil to medium heat, and add the kale. Allow to wilt and cook for a couple of minutes, then add a squeeze of lemon juice. Remove from heat, and add to the pasta with the peas and edamame.
- Add sesame seeds, lemon juice and zest, and a little good-quality olive oil. Mix to combine and set aside.
For the wasabi creme
- Mix the wasabi into the sour cream. Taste and adjust as necessary.
For the beef
- Season the beef with a little oil, salt and pepper. Heat a frying pan to high. Add the steak and sear well, before flipping once and doing the other side. Depending on its thickness, cook for about 8-10 minutes.
- Remove from heat, and leave to rest under tinfoil for about 5 minutes. Thinly slice, drizzle in a little sesame oil and sprinkle over sea salt. Serve with the salad and the wasabi creme.
Check out more of Delaney's twists on the Kiwi staple of meat and three veges