- 1 red onion
- 1 garlic clove
- A punnet of cherry tomatoes
- ½ a green cabbage
- A bag of spaghetti
- 2 sirloin minute steaks
- 1½ tbsp olive oil
- Sea salt
- Freshly ground pepper
- 3 tbsp water
- Large frying pan or wok with a lid
- Griddle pan
- Colander
- Pastry brush
- 1.
Fill the kettle and boil it. Peel the onion. Halve it. Cut each half into about 6 wedges. Peel and crush or grate the garlic. Halve the tomatoes.
- 2.
Halve the cabbage. Save one half for later (see our handy tip). Remove any tatty outer leaves. Shred it. Rinse in a colander. Drain and pat dry.
- 3.
Fill a pan with hot water from the kettle. Bring to the boil. Add the spaghetti. Simmer for 8 mins till the spaghetti is soft with a little chew to it.
- 4.
Heat 1 tbsp olive oil in a large frying pan or wok. Fry the onions over high heat for 3 mins till beginning to soften. Add the tomatoes and fry for 2 mins till both are soft.
- 5.
Add the garlic and cabbage to the pan. Stir well. Season. Add 3 tbsp water. Cover the pan with a baking tray or lid. Let the cabbage steam for 3 mins. Drain the spaghetti.
- 6.
Heat a griddle pan over medium heat. Brush the steaks on both sides with ½ tbsp olive oil. Season with a little salt and pepper. Cook the steaks in the hot griddle pan for 2 mins on each side till charred but still pink inside.
- 7.
Transfer the steak to a board and rest for 1-2 mins. Divide the spaghetti between two warm plates. Top with the veg. Cut the steak into 2 cm slices. Place on top of the veg. Serve straight away.
- Tip
Forever blowing bubbles
Save that extra cabbage for a lazy weekend brunch. Stir-fry shredded cabbage with a chopped onion and seasoning. Stir into mashed potatoes and shape into patties. Dust with flour. Fry for 3 mins on each side.