STEAK AND PESTO SPAGHETTI
Minimal ingredients, minimal prep time but maximum flavour! This steak and pesto spaghetti is as good as it gets when it comes to easy weeknight meals.
I love this combination of summery flavours. Make the most of sweet cherry tomatoes while they’re such a good price! You can leave the steak out and have this as a vegetarian meal instead if you like.
STEAK AND PESTO SPAGHETTI
Minimal ingredients, minimal prep time but maximum flavour! This steak and pesto spaghetti is as good as it gets when it comes to easy weeknight meals.
Ingredients
STEAK & SPAGHETTI
- 1 large red capsicum
- 2 cloves garlic
- 100 g feta cheese (3.5oz)
- 500 g sirloin steak (1lb 2oz)
- 2 Tbsp olive oil, divided
- 400 g fresh spaghetti (14oz)
- 250 g cherry tomatoes (8.8oz)
- 100 g basil pesto (3.5oz)
- 120 g Mediterranean rocket (4.2oz)
Instructions
PREP INGREDIENTS
Slice capsicum into thin strips. Crush garlic and dice feta. Brush steaks all over with 1 tablespoon of the oil and season with salt and pepper.
COOK STEAKS
Heat a large frying pan over a medium-high heat and cook steaks for 2-3 minutes each side, until browned and cooked to your liking. While steaks are cooking, bring a large saucepan of water to the boil and turn down to a simmer.
Remove steaks onto a wooden board, cover with foil and leave to rest while you prepare the rest of the meal. Add remaining tablespoon oil to the frying pan, followed by tomatoes, capsicum and garlic. Cook for 5 minutes, until tomatoes are slightly charred and capsicum is soft.
Meanwhile, add spaghetti to the simmering water and cook, stirring occasionally, for 4 minutes (or according to instructions on the packet).
Drain spaghetti and add to the frying pan with most of the pesto. Toss to combine, then gently stir through rocket and feta. Season to taste with salt and pepper.
SERVE
Slice steak into thin strips. Divide spaghetti between individual serving bowls and top with steak. Finish with a drizzle of the remaining pesto.
Recipe Notes
WINE MATCH: Go for a Sauvignon Blanc.
GLUTEN-FREE OPTION: Use gluten-free spaghetti. You will need to allow for a longer cooking time. Ensure pesto is gluten-free.
INGREDIENT SWAPS: You could use chicken tenderloins instead of steak. Ensure they are properly cooked through. Baby spinach can be used instead of rocket.
STORING AND REHEATING: Store individual portions in airtight containers and reheat in the microwave.
ALSO ON THE MENU
(Note this recipe is also featured in MENU 88)
