To suppress our massive meaty appetites we're going to be whipping up this American-style feast of sliced steak with spaghetti on the side. Trust us, you're going to need a sleep after scoffing this one...
Porterhouse Steak with Pine Nut Spaghetti
- 1 x bone-in Porterhouse steak (weighing 450g/1lb)
- For the Pine Nut Spaghetti:
- 200g/7oz fresh spaghetti
- Large handful toasted pine nuts
- 75g/3oz cherry tomatoes, halved
- 45ml/3tbsp small fresh basil leaves, torn
- From the Store Cupboard:
- 10ml/2tsp wholegrain or Dijon mustard
- 45ml/3tbsp rapeseed or olive oil
- Salt and freshly milled black pepper
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 15ml/1tbsp oil.
Season and brush with the mustard oil on both sides.
Cook on a prepared barbecue or preheated moderate grill according to your preference. Remove the steaks from the pan and transfer to a plate. Cover 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.
Serve the spaghetti with the steak.
Based on a 2cm / ¾ inch thick steak: Rare: 2½ minutes on each side Medium: 4 minutes on each side Well done: 6 minutes on each side.
For more amazing beef and lamb recipes and barbecue tips visit www.simplybeefandlamb.co.uk/.
Will you be giving this recipe a try?
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