Recipes & Tips

Seared Steak with Summer Spaghetti Recipe

  • Servings: 4-5
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes

We will happily eat pasta all year round, but there is something extra tasty about summer pasta filled with fresh, seasonal produce and seared steak.


  • 1 lb New Zealand grass-fed sirloin steak, trimmed (Tip: look for the Taste Pure Nature Logo)
  • 2 cups baby spinach or arugula
  • 1 box cherry or grape tomatoes, halved
  • ½ cup basil pesto
  • Zest of 1 lemon
  • ½ cup basil leaves, torn
  • ½ cup parsley, finely chopped
  • ½ cup feta, crumbled
  • Salt and pepper, to taste

To Serve:

  • Cooked spaghetti
  • ½ cup chopped micro herbs or chives


  • 1. Pat the steak dry, drizzle with a little oil and season with salt and pepper.
  • 2. Heat a frying pan or BBQ grill over a high heat before adding the steaks. For medium rare cook for 3-4 minutes until the underside is browned and crunchy. Turn the steaks over and cook for another 3-4 minutes or until cooked to your liking.
  • 3. Set aside on a warmed plate, cover loosely with foil and rest for 5-6 minutes before slicing across the grain.

To Serve:

  • 4. Stir the steak, spinach, tomatoes, pesto, lemon zest, herbs and feta into the hot, cooked spaghetti, just before serving.
  • 5. Top with another sprinkle of feta and the micro herbs or chives and add a splash of balsamic vinegar or a squeeze of lemon juice.
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