Tuscan Steaks with Vegetable Pasta

Serves 4, Prep 10 mins, Cook 10 mins

4 x 150g beef sirloin steaks,

excess fat removed 2 tsps Tuscan seasoning 2 tblsps olive oil

VEGETABLE PASTA

300g orecchiette pasta 400g piece broccoli, cut into

wedges and thinly sliced 1 red capsicum, chopped 250g punnet cherry tomatoes 1 clove garlic, crushed ½ cup quartered, marinated

artichoke hearts 120g baby spinach leaves

1 Rub beef with seasoning and half the oil. 2 To make vegetable pasta, cook pasta in a large stockpot of boiling, salted water until tender. Stir in broccoli in last minute of cooking. Drain. 3 Meanwhile, heat a lightly oiled, large frying pan over a medium to high heat. Add beef. Cook for about 3 to 4 minutes on each side, for medium, or until cooked to your liking. Remove. Rest, loosely covered with foil, for 5 minutes. 4 Heat remaining oil in same pan over a medium to high heat. Add capsicum and tomatoes. Cook, stirring occasionally, for about 5 minutes, or until tomatoes are blistered. Stir in garlic and artichokes. Combine with pasta, broccoli and spinach. 5 Serve steaks with vegetable pasta.