Buttery pasta with charred chuck flap steak

Serves 4

Ingredients

• 400g dried penne pasta
• 120g Meat Emporium Cafe de Paris butter
• 2 red onions, diced
• 500g Our Farm Angus Beef Chuck Tail Flap, sliced into thin strips 
• 100g grated parmesan
• 2 tablespoons fresh rosemary, finely chopped 

Method

Step 1

Cook the penne in a large saucepan of boiling, salted water according to the packet instructions until al dente. Set aside with ¼ cup (60ml) reserved pasta water.

Step 2

In a large frypan, heat half the butter over medium heat, add the onions and cook stirring for 8-10 minutes or until onions have softened. Add pasta and reserved pasta water to the frypan and toss to coat pasta in the buttery sauce.

Step 3

Heat remaining butter in a chargrill pan over medium high- heat. Add the beef strips and cook for 1-2 minutes until charred.

Step 4

To serve, toss charred beef into the buttery pasta, top with a generous amount of parmesan cheese and rosemary. Season with salt flakes and cracked pepper and enjoy.