Tallarines Verdes with Grilled Steak

Ingredients

Quantities are for one portion.

• 15 mlolive oil
• 30 gfresh spinach leaves
• salt and pepper to taste
• 150 gbeef sirloin steak
• 30 mlevaporated milk
• 100 gdry spaghetti
• 30 gqueso fresco (or feta) cheese
• 30 gfresh basil leaves
• 10 gwalnuts

Method

1. Bring a large pot of salted water to a boil. Cook the spaghetti until al dente.
2. While the pasta cooks, blanch the fresh spinach leaves in boiling water for a few seconds. Squeeze out all excess moisture.
3. In a blender, combine the blanched spinach, fresh basil, queso fresco, evaporated milk, walnuts, and a splash of olive oil to form a smooth, vibrant green pesto.
4. Heat a grill or heavy pan until very hot. Season the beef sirloin and sear it.
5. Drain the cooked spaghetti, returning it to the warm, empty pot.
6. Pour the green pesto cream over the hot pasta, tossing until the noodles are coated and the cheese sauce warms through.
7. Serve the creamy green noodles immediately, with the hot grilled steak placed on top.