Ingredients
- 450g lean rump, sirloin, or rib-eye steaks
- 375g pasta shapes, e.g. twists
- 1 small red onion, peeled and finely chopped
- 1 red pepper, deseeded and finely sliced
- 150g prepared red pesto sauce,
- 150ml good, hot vegetable stock
- 8 tablespoons half-fat crème fraîche
- 2 tablespoons freshly chopped flat-leaf parsley, to garnish
- 1 tablespoon sunflower oil
Method
- Cook the pasta according to the packet instruction, drain and set aside.
- Meanwhile, heat the oil in a large non-stick frying pan and cook the steak according to your preference. Set aside to rest for 2-3 minutes, then cut into thin slices.
- In the same frying pan, cook the onions until soft but not coloured. Add the peppers and cook for 2-3 minutes, stirring occasionally.
- Stir in the pesto, stock and crème fraîche. Add the cooked pasta, reduce the heat and simmer for a further 2-3 minutes.
- Add the steak and any meat juices from the plate and toss gently. Season, if required.
- Garnish with parsley and serve with granary bread.
Additional Cooking Information
Based on a 2cm thick steakTo Cook Rare: 2½ minutes on each sideTo Cook Medium: 4 minutes on each sideTo Cook Well Done: 6 minutes on each side
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Notes
Based on a 2cm thick steak To Cook Rare: 2½ minutes on each side To Cook Medium: 4 minutes on each side To Cook Well Done: 6 minutes on each side Share it with your friends Print Energy 451kcal Fat 17.