Lemon-Basil Sirloin Steak with Zesty Panko
over Creamy Spinach & Tomato Linguine
- Milk
- Wheat
Seared sirloin steak, sliced against the grain, is draped in a bright lemon-basil yogurt sauce and served over linguine tossed with wilted spinach, diced Roma tomato, and a creamy crème fraîche sauce. Toasted panko, crisped in butter and brightened with lemon zest, adds a satisfying crunch to every forkful.
Ingredients
12 ounce
Sirloin Steak
2 tablespoon
Crème Fraîche
(Contains: Milk)
2.5 ounce
Spinach
1 unit
Lemon
2 tablespoon
Yogurt
(Contains: Milk)
1 tablespoon
Italian Seasoning
6 ounce
Linguine Pasta
(Contains: Wheat)
1 unit
Tomato
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 ounce
Basil Paste
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Olive Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Bring a large pot of salted water to a boil. Wash and dry produce.
Zest and quarter lemon. Dice tomato into ½-inch pieces.
Once water is boiling, add linguine to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.
While pasta cooks, melt 1 TBSP butter (2 TBSP for 4) in a large pan over medium-high heat. Add panko; cook, stirring, until golden and toasted, 2-3 minutes.
Turn off heat; transfer to a small bowl. Stir in lemon zest, salt, and pepper. Wipe out pan.
While pasta cooks, melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko; cook, stirring, until golden and toasted, 2-3 minutes.
Turn off heat; transfer panko to a small bowl. Stir in lemon zest, salt, and pepper. Wipe out pan.
Turn off heat; transfer to a plate. Wipe out pan
Meanwhile, in a small bowl, combine basil paste, yogurt, and juice from one lemon wedge (juice from four lemon wedges for 4 servings). //CONFIRM # OF LEMON WEDGES// Stir to combine; season with salt and pepper.
Pat sirloin steak* dry with paper towels; season all over with salt and pepper.
Heat a large drizzle of olive oil in pan used for panko over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side for medium-rare.
Turn off heat; transfer to a plate. Wipe out pan.
While steak cooks, in a small bowl, combine basil paste, yogurt, and juice from one lemon wedge (two wedges for 4 servings). Season with salt and pepper.
Heat pan used for steak over medium-high heat. Add tomato, spinach, drained linguine, crème fraîche, Italian Seasoning, 2 TBSP butter, and ½ cup reserved pasta cooking water (4 TBSP butter and ¾ cup reserved pasta cooking water for 4 servings). Cook, tossing, until spinach has wilted, noodles are coated, and sauce has thickened, 1-3 minutes. (TIP: Add more splashes of reserved pasta cooking water if pasta seems dry.)
Season generously with salt and pepper; add another squeeze of lemon juice to taste.
Slice sirloin steak against the grain. Divide pasta between bowls and top with steak. Drizzle with lemon-basil sauce. Sprinkle zesty panko over everything and serve.
