- 1 pound [454 g] 'fettucine' noodles
- 1 1/2 teaspoons [7.5 mL] crushed fennel seeds
- 2 teaspoons [10 mL] oregano
- 1 teaspoon [5 mL] paprika
- 1 teaspoon [5 mL] ground black pepper
- 1 teaspoon [5 mL] salt
- 1/2 teaspoons [2.5 mL] ground red pepper
- 1 [2-pound / 900-g] sirloin steak
- 2 tablespoons [30 g] butter
- 3 or 4 garlic cloves, minced
- 1/4 cup [60 mL] finely chopped red onion
- 1/2 cup [115 g] grossly grated Parmesan cheese
- Oil, for the barbecue rack
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- Preheat barbecue to high heat; brush barbecue rack with oil to prevent steaks from sticking to it.
- Into a small bowl, mix together crushed fennel seeds, oregano, paprika, ground black pepper, salt and ground red pepper into a mixed herbs coating.
- Lightly rub mixed herbs coating onto both sides of steak.
- Transfer steak onto hot barbecue rack and lower temperature to medium.
- Grill steak for approximately 5 minutes on each side for 'MEDIUM' done.
- Meanwhile, bring a large casserole filled with salted boiling water back to a boil.
- Boil 'fettucine' noodles for approximately 9 minutes, until tender yet still a little crunchy.
- Melt butter into a large frypan; add and fry together minced garlic and finely chopped red onion for approximately 3 to 5 minutes, to soften onion.
- Meanwhile, transfer done steak onto a cutting board; leave steak to rest for 5 minutes.
- Remove done garlic and red onion mixture from heat.
- Drain then mix pasta noodles into garlic-onion mixture, along with grated Parmesan cheese.
- Stir then transfer noodles into a deep servish plate.
- Slice steak sideways, into thin slices.
- Arrange thin steak slices all over noodles mixture, and serve.
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