Preparation: 35 minutes | Cooking time: 20 minutes | Servings: 2 servings
Ingredients:
Flank steak and asparagus:
2 flank steaks (or other piece of meat of your choice)
1 bunch of fresh asparagus, trimmed
1 tablespoon (15 ml) roasted camelina oil Signé Caméline
Salt and pepper (to taste)
Orzo and beet salad:
1/2 cup (125 ml) orzo pasta
1/2 cup (125 ml) fresh basil, chopped
2 beets
2 tbsp (30 ml) plain Greek yogurt
1 tbsp (15 ml) light mayonnaise
1 tbsp (15 ml) grated parmesan
1 tbsp (15 ml) maple syrup
2 teaspoon (10 ml) roasted camelina oil Signé Caméline
1 lemon (zest and juice)
Preparation:
1. Preheat oven to 350°F (180°C).
2. Wrap the beets in foil. Bake them for 1h30 to obtain roasted beets.
3. In a pot of boiling water, add the orzo. At the end of cooking, add the asparagus to the pot of boiling water to blanch them, about 1 minute.
4. Drain the contents of the cauldron and rinse under cold water. Remove the asparagus and reserve the orzo.
5. On a plate, place the blanched asparagus with the beef flanks.
6. Add the camelina oil and season with salt and pepper.
7. On the BBQ, grill the flank steaks and asparagus for about 5 minutes. Let the flank steaks rest for 5 minutes before slicing them.
In a food processor, add one of the two roasted beets with the yogurt, mayonnaise, parmesan, maple syrup, roasted camelina oil and lemon. Season with salt and pepper and puree until smooth into a sauce. To book.
8. Chop the second beet.
9. In a bowl, place the cooked orzo, chopped beetroot, basil and sauce. Mix well to make an orzo salad.
10. Serve the orzo salad with the grilled asparagus, flank steak slices and a drizzle of additional roasted camelina oil.
Recipe credit: Le Fit Cook
