Grilled Beef & Tomato Pasta

We have used premium fillet beef in this dish as it only needs a short cooking time and it is very tender, however you can use any cut of beef you enjoy. We have added just a touch of chilli but you can omit this if you don’t like chilli heat in your food.

Ingredients

• 250g eye fillet steak, sliced
• 1 tbsp. olive oil
• 1 zucchini, diced
• 1/4 red capsicum, sliced
• 1/2 onion, sliced
• 2 cloves garlic, crushed
• 8 cherry tomatoes, halved
• 100g fresh baby spinach leaves
• 1 cup dried orecchiette pasta
• 1 tbsp. balsamic vinegar
• Sprinkle herbs (oregano or Italian)
• 1 cup baby peas
• Touch of Chilli

Method

1. Cook pasta as per instructions, don’t overcook, just under.  Reserve 1 cup of pasta water to use later.  Drain pasta and set aside.
2. Heat a large non-stick frypan with half of the olive oil and sauté onion and capsicum for 5 mins. Add zucchini and cook a further 5 mins or until zucchini has cooked. 
3. Turn up heat and add remaining olive oil, add beef, sear for 1 minute, drizzle the balsamic vinegar on the beef, then add halved tomatoes, spinach, garlic, chilli, sprinkle herbs and stir fry.  Add a little of the reserved pasta water, pasta and peas and season with salt and pepper.  Keep stirring until all incorporated.