Seared Steak with Summer Spaghetti

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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.

Prep: 15 mins

Cook: 15 mins

Serves 4-5

Good source of iron

Ingredients

500g Quality Mark sirloin steak, trimmed
2 cups baby spinach or rocket
1 punnet cherry or grape tomatoes, halved
½ cup basil pesto
Zest of 1 lemon
½ cup basil leaves, torn
½ cup parsley, finely chopped
½ cup feta, crumbled

To serve

Cooked spaghetti
½ cup chopped micro herbs or chives

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.

To serve

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 microherbs or chives. Serve with a side of garlic bread if you wish.

Suitable Cuts
Nutrition
Tips & Tricks

Nutrition Information Per Serving

Serving size: 215g

Energy kJ (kcal)	1137 (271)
Protein (g)	29.1
Fat (g)	16.1
Saturated (g)	7.0
Carbohydrate (g)	2.4
Sugars (g)	1.9
Sodium (mg)	478
Iron (mg)	3.3
Zinc (mg)	5.4
Vitamin B12 (ug)	1.8
Vitamin D (ug)	0.12
Selenium (ug)	7.0

As a source of selenium, this dish contributes to a healthy hair and nails.

Take covered steaks out of the fridge 30 minutes before frying to ensure they cook evenly.
The thicker the steak, the better. Sometimes it’s worth talking to your butcher and requesting a thick cut. You’ll need to cook it for longer, but try not to turn it more than once. For thick cuts, turn the heat down to medium after both sides are browned so it doesn’t burn before it’s cooked through.
Using a heavy-based frying pan helps the steak caramelise as it holds the heat better.
To make crunchy garlic bread, halve a loaf of ciabatta lengthways. Mix 50g softened butter with 1/4 cup vegetable oil, 4 crushed garlic cloves, 1/2 cup finely chopped parsley and 1/2 teaspoon salt. Spread half the garlic butter on the top and half on the bottom of the bread. Wrap in foil and bake in a 210°C oven for 15 minutes.
If you don’t have feta, stir though 1/2 cup freshly grated Parmesan at the end instead.