Is there anything more satisfying to tuck into than a succulent steak? It makes the perfect week night dinner if you’re after something that feels really special but doesn’t take long to make, or an indulgent weekend dinner option – plus it’s also a great dinner party dish if you really want to treat your guests to something special next time you’re inviting friends over for dinner.
We’ve served up this chargrilled steak recipe with orecchiette, a variety of home made pasta that’s typical in Southern Italy and named after its ear-like shape. Blending a mix of tasty and fragrant ingredients like basil, almonds, lemon zest and juice to make a sauce for the pasta makes it into a really delicious side that couldn’t be easier to whip up.
The whole recipe takes just 25 minutes, so it’s a great one to try if you’d rather not spend too long in the kitchen.
- 5tbsp extra virgin olive oil
- 30g whole blanched almonds
- zest and juice of ½ lemon
- 30g freshly grated Parmesan
- a handful of fresh basil leaves, picked
- a large handful of rocket leaves, to serve
- 400g orecchiette pasta
- 4 rib-eye steaks, brushed with oil
In a food processor, blend the olive oil, almonds, lemon zest and juice, Parmesan and basil until smooth. Season well. Cook the pasta according to pack instruction, drain well then toss in the basil sauce and the rocket leaves. Put in a serving dish.
Heat a griddle pan to high (or use the barbecue). Oil and salt the steaks, then cook for 2-4 minutes on each side. Leave to rest for 5 minutes. Add black pepper, then serve.