Steak and beetroot pasta

Recipe from: 14 August 2015
pasta,beef,recipes

Ingredients 7
Servings 1
Minutes 00:20

Ingredients

Serving Change
  • 60
    ml
    balsamic vinegar, plus extra for drizzling
  • 450
    g
    tenderised steak, cut into thin strips
  • 300
    g
    pasta screws or shells
  • 20
    ml
    sunflower oil
  • 2
    cooked beetroots, cubed
  • 50
    g
    cherry tomatoes, halved
  • 40
    ml
    fresh parsley, chopped
 

Method

00:20
 
Pour the vinegar over the steak and set aside.
Cook the pasta until al dente. In the meantime, heat the oil in a frying pan and fry the steak over a high heat for two to three minutes.
Drain the pasta and toss in the steak with its juices. Add the beetroot, tomatoes and parsley. Season to taste before serving, drizzled with more balsamic vinegar.

Text and image source: Ideas magazine


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Read more on: pasta  |  beef  |  recipes
 

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