3 tbsp olive oil
400g sirloin steak
200g cherry tomatoes
1 red onion, finely sliced
2 garlic cloves, crushed
40g black olives, pitted
1 red chilli, deseeded and thinly sliced
Handful of flat-leaf parsley, chopped
Handful of fresh basil leaves, torn
100g Parmesan, shaved
- Heat two tablespoons of the olive oil in a large, heavy-based pan over a high heat. Sear the steak for three minutes per side or until cooked to your liking. Transfer to a board, tent loosely with foil and allow to rest for 10 minutes.
- Meanwhile, bring a large pan of salted water to the boil and cook the linguine according to package instructions.
- Return the pan used for the steak to a medium heat and add the mangetout, cherry tomatoes and onion. Cook for 2-3 minutes, then add the garlic, olives and chilli and cook for one minute longer.
- Drain the pasta, reserving a little of its cooking water. Add the pasta to the pan with the tomato and olive mixture, then add the remaining tablespoon of olive oil along with the parsley and rocket. Add a splash of the pasta cooking water and toss to combine well.
- Divide amongst four warmed serving bowls. Thinly slice the steaks and layer over the pasta. Scatter with the torn basil leaves and Parmesan shavings, to serve.
Per Serving: 650kcals, 25.5g fat (7.9g saturated), 54.3g carbs (5g sugars), 51.3g protein, 2.3g fibre, 0.422g sodium