STEAK STRIPS WITH TOMATO TAGLIATELLE

INGREDIENTS

• 375g piece rump steak

• 200g broccoli, chopped

• 2 tablespoons chopped fresh coriander

• 2 tablespoons chopped fresh parsley

• 1 clove garlic, crushed

• 12 thick slices of bread

• 40g butter, melted

• 1 tablespoon olive oil

• 375g tomato tagliatelle pasta

• 2 tablespoons olive oil, extra

• 1 onion, thinly sliced 

FRUITY YOGURT SAUCE

• 1 egg

• 1 tablespoon chutney

• 1 teaspoon grated lemon rind

• 2 tablespoons lemon juice

• 1/4 cup plain yogurt

• 1 tablespoon finely chopped fresh mint 

STEAK STRIPS WITH TOMATO TAGLIATELLE METHOD:

Cut excess fat from the steak, and cut the steak into thin strips. Combine steak, broccoli, herbs, and garlic in a bowl, mix well; cover, refrigerate for 1 hour. Cut an 8cm round from each slice of bread, and brush both sides of the rounds with combined butter and oil.

Place rounds onto an oven tray, bake in moderate oven for about 15 minutes or until well browned. 

Just before serving, add pasta to a large just tender; drain. pan of boiling water, boil, uncovered, until Heat extra oil is in the pan, add onion, and cook, stirring, until lightly browned.

Add steak mixture, and cook, stirring, until steak is well browned and tender. Combine steak mixture with pasta, and serve on warm toast rounds with sauce. 

Fruity Yogurt Sauce: Blend or process all ingredients until smooth.

Serves 6.

Note: Steak can be prepared a day ahead. Toast can be made 3 days ahead. 

Storage: Steak, covered, in the refrigerator. Toast rounds, in an airtight container. 

Freeze: Toast rounds suitable. 

Microwave: Pasta suitable. 

Also Read: HERBED FISH AND PASTA SOUP