Informations supplémentaires
30 min.
|
836 kcal
|
easy
|
|
Printable version
1. Make the chimichurri sauce
In a food processor, add the parsley, roasted peppers, shallot to taste, garlic, a generous drizzle of oil, 1-2 tbsp. of red wine vinegar, salt and pepper. Grind until a sauce is obtained. Add more oil if needed. If the sauce is too acid for you, add a pinch of sugar.
2. Marinate the beef
Put 2 2P | 3 3P tbsp. of chimichurri sauce in a bowl with the meat. Coat well with the sauce. Let marinate. Set the rest of the sauce aside for the final step.
3. Cook the orzo
Bring a pot of salted water to a boil. Add the orzo and cook 6-7 minutes until tender. Add the strained corn 1 minute before the orzo is done cooking. Drain. Toss with a drizzle of oil. Season to taste. Set aside.
4. Setup
Drain and rinse the corn. Cut the cherry tomatoes in half. Chop the pistachios.
5. Cook the beef
Heat a skillet or grill over medium high heat. Add the meat and cook 3-4 minutes on each side or until desired doneness.
6. Plate your dish
Put the arugula, tomatoes, orzo and pistachios on a plate. Add the slices of meat and remaining chimichurri sauce. Season to taste. You can also let the children help themselves to their fill to develop their autonomy. Bon appétit!
2unitBeef striploin AA
60gArugula
30gPistachios
2unitGrilled Bell Pepper
2unitFresh Italian Parsley
0.5unitShallot
1unitGarlic Clove(s)
140gOrzo
200gMulticolor Cherry Tomatoes
200mlCorn Kernels
What you need
pot, strainer, grill or pan, food processor, bowl, tongs
836 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
73g
24%
fat
33g
51%
cholesterol
150mg
50%
fiber
5g
20%
protein
62g
saturated
18g
90%
sodium
1077mg
45%
sugar
10g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg