Serves 4
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  1. Preheat the oven to 200°C/180˚C fan/gas mark 4.
  2. Line a baking tray with tin foil. Place the broccoli florets on the foil and drizzle with the olive oil. Season with salt and pepper and sprinkle over the chilli flakes, if using. Toss to coat. Roast in the oven for 20 minutes, stirring once, until the broccoli is slightly charred. Set aside.
  3. Season the steaks with salt and pepper. Heat half of the butter in a pan over a high heat, and cook the steaks for three minutes per side, or until cooked to your liking. Transfer to a plate, tent loosely with tin foil and allow to rest for 10 minutes.
  4. Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain well, reserving some of the cooking water.
  5. In the pot that you used to cook the pasta, heat the remaining butter together with the milk, blue cheese and some seasoning (be careful with the salt as the cheese is already salty), whisking constantly, until smooth.
  6. Add the pasta back to the pot and toss to coat. Stir in the broccoli and parsley. Add a splash of the reserved cooking water to loosen the sauce, if desired.
  7. When the steaks have finished resting, slice them thinly against the grain.
  8. Divide the pasta among four bowls and top with the sliced steak, some fresh parsley and some extra crumbled blue cheese.

Nutrition Facts

Per serving: 669kcals, 30.6g fat (15.3g saturated), 51.4g carbs, 2.8g sugars, 46.9g protein, 2g fibre, 0.737g sodium

If you would prefer a more subtle blue cheese flavour, use just 100g of cheese; if you are a real lover of funky blue, up the amount to 200g.