Cypriot Beef Flank Steak over Spaghetti
- Beef flank steak133 g206 kcal
- Black cardamom7 g22 kcal
- Canola oil42 ml371 kcal
- Caraway seed2 g7 kcal
- Curry leaf1 bunch31 kcal
- Mozzarella cheese23 g69 kcal
- Salsa150 ml44 kcal
- Sea salt5 g0 kcal
- Shallot2 piece36 kcal
- Spaghetti175 g649 kcal
- Water chestnut70 g68 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Cypriot-inspired comfort food: tender beef flank steak paired with shallot and water chestnut and spaghetti, finished with curry leaf and a hit of black cardamom and caraway seed. 1. Pat the beef flank steak dry and season with sea salt, black cardamom and caraway seed. 2. Heat canola oil in a heavy pan and grill the beef flank steak until it develops a deep golden crust, about 23 minutes. 3. Add shallot and water chestnut to the pan and cook until just tender, stirring in curry leaf for fragrance. 4. Cook the spaghetti separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of salsa and a scattering of mozzarella cheese before serving hot.