- 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
- Cooked spaghetti
- 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.