Olive Magazine

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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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