Beef
Super easy pasta dish whipped up in 20 minutes and served as a one pan. Using our all time favourite balsamic reduction from cape farm in Margaret River to boost the flavours! Great mid-week meal.
1. Bring a large saucepan with water to the boil. Add pasta and cook according to packet instructions or until cooked al dente. Drain and rinse briefly.
2. Heat a large frypan with oil over high heat. Add steaks and brown on both sides (continue step 3).
3. While the steaks are cooking, slice onion and zucchini, roughly chop tomatoes. Add to the pan as you go. When steaks are cooked to your liking, remove from pan and place on a chopping board.
4. Continue to cook the vegetables, adding caramelised balsamic dressing. Cook until vegetables are softened to your liking (see notes).
5. Toss in the drained pasta and season to taste with salt and pepper.
6. Slice the steaks (see notes).
Serve pasta topped with sliced steaks and leaves.
2. Heat a large frypan with oil over high heat. Add steaks and brown on both sides (continue step 3).
3. While the steaks are cooking, slice onion and zucchini, roughly chop tomatoes. Add to the pan as you go. When steaks are cooked to your liking, remove from pan and place on a chopping board.
4. Continue to cook the vegetables, adding caramelised balsamic dressing. Cook until vegetables are softened to your liking (see notes).
5. Toss in the drained pasta and season to taste with salt and pepper.
6. Slice the steaks (see notes).
Serve pasta topped with sliced steaks and leaves.
Tagliatelle pasta 1 packet (250g)
Beef rump steaks 600g
Brown onion 1
Zucchini 1/2 *
Tomatoes 2
Caramelised balsamic dressing 2 sachets
Baby beet & leaves 1/2 bag (90g) *
* Ingredient also used in another recipe
From your pantry:
oil (for cooking), salt, pepper
Notes:
Add 1 tsp dried oregano or Italian herbs alternatively 2 crushed garlic cloves if you like, for more flavour.
Toss the leaves through the pasta if you prefer. Steaks can be served whole alongside the pasta or sliced and tossed through.
No beef option - beef rump steaks are replaced with chicken schnitzels.
Beef rump steaks 600g
Brown onion 1
Zucchini 1/2 *
Tomatoes 2
Caramelised balsamic dressing 2 sachets
Baby beet & leaves 1/2 bag (90g) *
* Ingredient also used in another recipe
From your pantry:
oil (for cooking), salt, pepper
Notes:
Add 1 tsp dried oregano or Italian herbs alternatively 2 crushed garlic cloves if you like, for more flavour.
Toss the leaves through the pasta if you prefer. Steaks can be served whole alongside the pasta or sliced and tossed through.
No beef option - beef rump steaks are replaced with chicken schnitzels.
