Seared Steak with Summer Spag
Tender sirloin steak with fresh summer goodies and spaghetti. This Summer Spag is perfect for lunch or casual dinner in the garden. Serve with garlic bread if you like.
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
½ cup chopped micro herbs or chives
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 microherbs or chives. Serve with a side of garlic bread if you wish.