Seared Strip Loin With Linguini
Ingredients
1 (6-8oz) NY Strip
1 Tblsp olive oil
2 cups chopped fennel
1/3 cup chopped Castelvetrano olives (green olives)
1 tsp red pepper flakes
2 cloves garlic chopped
Zest and juice of 1 orange
1/3 cup chopped fresh parsley
4oz goat cheese from a log
1 (16oz) box linguini
Kosher salt and pepper
Preparation
Pat steak dry and season with Kosher salt. Heat a grill pan to medium-high heat and grill steak to medium rare. Turn about halfway through cooking (about 8 minutes - use a thermometer for temperature). Set aside
Bring a pot of salted water to boil. Cook linguini according to package instructions. Reserve 1 cup of the pasta water before draining linguini in a colander.
Heat olive oil over medium heat in the same pasta pot. Cook fennel, red pepper flakes, and 1 teaspoon of Kosher salt, 5 to 6 minutes stirring until fennel is tender. Add garlic, chopped olives, and orange zest. Stir in juice from one orange. Set aside.
Return the drained linguini to the same pot. Crumble in ½ goat cheese and add the reserved pasta water. Stir until coated.
Serve with slices of steak on top and fresh parsley as garnish.