Cypriot Beef Flank Steak over Spaghetti

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.