Rare beef with wasabi creme, and edamame, pea and kale orecchiette salad

Name: Rare beef with wasabi creme, and edamame, pea and kale orecchiette salad
Yield: 2
Ingredients: 1 cup Pasta, orecchiette or small shells (Main); 6 leaves Kale leaves, cavolo nero (Main); 1 cup Edamame beans, frozen (Main); ½ cup Frozen peas (Main); 1 Tbsp Black sesame seeds; 1 Lemon, zest and juice; 1 Tbsp Olive oil; 400 g Skirt steaks, or tri-tip (Main); 1 Tbsp Olive oil; 1 tsp Sesame oil; 50 g Sour cream; 1 tsp Wasabi paste

for 2 people

Delaney Mes

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SAlad

1 cup	Pasta, orecchiette or small shells (Main)
6 leaves	Kale leaves, cavolo nero (Main)
1 cup	Edamame beans, frozen (Main)
½ cup	Frozen peas (Main)
1 Tbsp	Black sesame seeds
1	Lemon, zest and juice
1 Tbsp	Olive oil

Beef

400 g	Skirt steaks, or tri-tip (Main)
1 Tbsp	Olive oil
1 tsp	Sesame oil

Wasabi creme

50 g	Sour cream
1 tsp	Wasabi paste

Directions

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.