Seared steak with summer spaghetti
Cherry tomato, spinach and pesto pasta
Serves
4 - 5
Prep Time
15 mins
Cook Time
15 mins
We will happily eat pasta all year round, but there is something extra tasty about summer pasta. The fresh tomatoes and herbs complement the seared steak beautifully.
We will happily eat pasta all year round, but there is something extra tasty about summer pasta. The fresh tomatoes and herbs complement the seared steak beautifully.
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ShareIngredients
500g Quality Mark beef sirloini
3 cups baby spinach
250g cherry tomatoes
halved½ cup basil pesto
1 lemon
zest only½ cup parsley
finely chopped100g feta cheesei
crumbled400g spaghetti pasta
cooked according to packet instructions⅓ cup chives
finely chopped
Method
Pat the steak dry, drizzle with a little oil and season with salt and pepper.
Heat a frying pan or BBQ grill over a high heat before adding the steaks.
For medium rare cook for 3-4 minutes until the underside is browned and crunchy.
Turn the steaks over and cook for another 3-4 minutes or until cooked to your liking.
Set aside on a warmed plate, cover loosely with foil and rest for 5-6 minutes before slicing across the grain.
Stir the steak, spinach, tomatoes, pesto, lemon zest, herbs and feta through the hot, cooked pasta just before serving.
If you like, add a splash of balsamic vinegar or a squeeze of lemon juice.
Top with another sprinkle of feta and the chives.
Serve with a side of garlic bread if you wish.
Nutrition Information per Serving (312g)
This nutrition analysis is based on 5 serves.
