Cypriot Beef Flank Steak over Linguine

Cypriot-inspired comfort food: tender beef flank steak paired with leek, orange bell pepper and jicama and linguine, finished with parsley and galangal and a hit of herbes de Provence and anise seed. 1. Pat the beef flank steak dry and season with sea salt, herbes de Provence and anise seed. 2. Heat walnut oil in a heavy pan and braise the beef flank steak until it develops a deep golden crust, about 15 minutes. 3. Add leek, orange bell pepper and jicama to the pan and cook until just tender, stirring in parsley and galangal for fragrance. 4. Cook the linguine separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.