Porterhouse Steak with Pine Nut Spaghetti

PorterHouse_SlicedServes: 2
Preparation time: 20 minutes
Cooking time: (based on a 2cm/¾in thick steak):

Rare: 2½ minutes on each side
Medium: 4 minutes on each side
Well done: 6 minutes on each side

Ingredients:

1 x bone-in Porterhouse steak (weighing 450g/1lb)

For the Pine Nut Spaghetti:
200g/7oz fresh spaghetti
Large handful toasted pine nuts
75g/3oz cherry tomatoes, halved
45ml/3tbsp small fresh basil leaves, torn
From the Store Cupboard:
10ml/2tsp wholegrain or Dijon mustard
45ml/3tbsp rapeseed or olive oil
Salt and freshly milled black pepper

Method:

1. Remove the steak from the fridge at least 1 hour before cooking, transfer to a shallow dish and bring up to room temperature.

2. In a small bowl mix together the mustard and 15ml/1tbsp oil.

3. Season and brush with the mustard oil on both sides.

4. Cook on a prepared barbecue or preheated moderate grill according to your preference. Remove the steaks from the pan and transfer to a plate. Cover and leave to rest.

5. Cook the spaghetti according to the packet instructions, transfer to a large bowl and add the pine nuts, tomatoes, basil, the remaining oil and seasoning. Toss gently.

6. Serve the spaghetti with the steak.

Tip:
If preferred use any steak of your choice. If you like toss some grated Parmesan through the spaghetti too.

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