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Porterhouse steak with pine nut spaghetti

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Main course - Meat

Easy:

Moderate:

Origin of dish: Europe
Type of cooking: Hob

Preparation time: 20 minutes
Cooking time: 20 minutes

Ingredients (for 2 people) :

-2 bone-in Porterhouse steak
-200g fresh spaghetti
-Large handful toasted pine nuts
-75g cherry tomatoes, halved
-3tbsp fresh basil leaves, torn
-2tsp wholegrain or Dijon mustard
-3tbsp rapeseed or olive oil
-salt and freshly milled black pepper

Method:

Remove the steak from the fridge at least 1 hour before cooking, transfer to a shallow dish and bring up to room temperature.

In a small bowl, mix together the mustard and 1tbsp oil. Season the meat and brush with the mustard oil on both sides.

Cook the steak on a pre-heated grill or barbecue. A 2cm thick steak needs cooking for 2 and a half minutes on each side (rare), 4 minutes (medium) or 6 minutes on each side (well-done). Remove and transfer to a plate – cover it and leave to rest.

Cook the spaghetti according to the packet instructions, transfer to a large bowl and add the pine nuts, tomatoes, basil, the remaining oil and seasoning. Toss gently.

If you like, toss some grated Parmesan through the spaghetti and serve alongside the steak.

Recipe shared by soFeminineTeam
Recipe(s) from the same person

Advice: This recipe is provided by Simply Beef & Lamb

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