Steak and Orzo with Jamaican Jerk, Ginger and Garlic
This cheerful and filling dish features orzo pasta cooked in a flavourful sauce of tomatoes, ginger, garlic and Jamaican jerk, topped with a juicy steak and garnished with aromatic coriander.
Equipment
- 1 iron cast casserole
- 1 grill pan
- 1 Roasting tray or air fryer
Ingredients
For the steak:
- 250 g quality steak such as bavette, rib eye or striploin
- 2 tbsp olive oil
- 1/2 tbsp each fresh minced ginger and garlic
- 2 tsp Jamaican jerk seasoning
- 1/2 tsp salt
- Oil for frying
For the orzo:
- 1 large red bell pepper chopped
- 2 small red onions quartered (optional)
- 1 tbsp olive oil
- 4 tbsp strained tomatoes
- 1 tsp each minced garlic and ginger
- 1 tsp Jamaican jerk seasoning
- 1/2 tsp salt
- 300 g orzo
- 500 ml chicken or vegetable stock
- Fresh coriander leaves for garnish
- Lime wedges for garnish
Instructions
- Mix together 2 tbsp of olive oil, 1/2 tsp each minced garlic and ginger, 2 tsp Jamaican jerk seasoning and 1/2 tsp salt. Rub the steaks with the mixture and marinate for 30 minutes at room temperature.
- Drizzle bell peppers and onions with a little olive oil, season with salt and pepper and roast in oven for 20 minutes at 200C. (Or use an air fryer for 8-10 minutes at 180C).
- Heat 1 tbsp olive oil in a casserole. Fry 1 tsp each of minced garlic and ginger until just aromatic, add the Jamaican jerk season and salt.
- Add the strained tomatoes and give it all a good mix.
- Stir in the orzo, add 300ml of stock and bring to simmer.
- Once the pasta has absorbed all liquid, add more stock. Keep adding little by little until orzo is cooked to al dente.
- Meantime, grill or fry the steaks to medium or medium rare. Allow to rest for 3-4 minutes.
- Slice and tuck into the casserole with orzo.
- Add grilled vegetables, garnish with coriander and lime juice and serve.