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  • Olive Magazine

    COOK everyday

    Sep 30, 2020 6 minutes
    Recipes ANNA GLOVER Photographs MIKE ENGLISH

    Seared steak with pasta salad

    30 MINUTES | SERVES 4 | EASY

    butter 2 tbsp, softened
    dried oregano 1½ tsp
    lemon ½, zested and cut into wedges
    rump or sirloin steaks 4 small or 2 large
    pasta (such as penne or rigatoni) 300g
    feta 100g, crumbled
    red onion ½, finely sliced
    cherry tomatoes 16, halved
    cucumber 1/2, peeled, deseeded and cut into chunks
    Kalamata olives 16
    olive oil 4 tbsp

    • Mash the butter with ½ tsp of the oregano, all the lemon zest and some seasoning. Remove the steaks from any packaging and leave at room temperature.

    • Cook the pasta to pack instructions then drain, and rinse to cool. Drain again well and tip into a bowl. Toss in the feta, onion, tomatoes, cucumber, olives, remaining oregano and 3 tbsp of olive oil. Season well, toss everything together and leave to marinate while you fry the steaks.

    • Heat a frying pan until very hot. Brush the steaks with 1 tbsp of oil and season. Sear for 1-3 minutes on each side depending on

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