Serving size

1 person 2 people 4 people

Ingredients

1 onion
4 black garlic cloves
1 handful of fresh flat-leaf parsley
1 tbsp sun-dried tomato paste

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
110g baby tomatoes
40g rocket
2 bavette steaks
1 courgette
120g brown rice penne (Eggs)
1 tbsp aged balsamic vinegar (Sulphites)

(Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)

Allergens

Contains: Sulphites

May Contain: Eggs

Nutritional Information

Typical values	per 100g	per portion
Energy	131Kcal	631Kcal
	549kJ	2642kJ
Fat	5.2g	25g
of which saturates	1.5g	7.4g
Carbohydrates	12g	58g
of which sugars	2.6g	12g
Protein	9.0g	43g
Salt	0.11g	0.53g
Fibre	1.3g	6.4g

Ingredients

1 onion (use half)
40g rocket (use half)
1 handful of fresh flat-leaf parsley (use half)
1 courgette (use half)
120g brown rice penne (use half) (Eggs)
1 bavette steak
1 tbsp sun-dried tomato paste (use half)

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
4 black garlic cloves
110g baby tomatoes (use half)
1 tbsp aged balsamic vinegar (use half) (Sulphites)

(Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)

Allergens

Contains: Sulphites

May Contain: Eggs

Nutritional Information

Typical values	per 100g	per portion
Energy	132Kcal	634Kcal
	550kJ	2653kJ
Fat	5.2g	25g
of which saturates	1.5g	7.4g
Carbohydrates	12g	58g
of which sugars	2.6g	13g
Protein	9.0g	43g
Salt	0.11g	0.53g
Fibre	1.4g	6.6g

Back

Ready in 20 High protein 5 plants

Steak with Tomato & Black Garlic Pasta

Prep time: 0 mins

Total time: 15 mins

Cuisine: British

Food group: Beef

Juicy free-range steaks sizzled till golden and juicy. Smoky black garlic, ripe plum tomatoes and sundried tomatoes form a sultry pasta sauce. Toss through rocket and fibre-rich brown rice pasta. A speedy steak and pasta meal in one.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Heat a medium frying pan with 1 tbsp oil on medium-high heat. Season the steaks with sea salt and black pepper. Add the steaks and cook (as a guide: 3-4 mins on each side for medium-rare, or 5-6 mins for well done). Halfway through, add the whole tomatoes. Remove the steak from the pan and leave to rest before thinly slicing against the grain.
Heat a large saucepan filled with salted boiling water on high heat. Add the penne and boil for 7-8 mins, until cooked, then drain, reserving 50ml of the pasta water.
Finely slice the onion and dice the courgette into 1cm cubes. Reheat the tomato pan (with the tomatoes still in it) on medium-high heat. Add the onion and courgette and cook for 3-4 mins, until softened, then remove from the heat.
Roughly chop the parsley and finely chop or crush the garlic. Add them to the pan along with the sun-dried tomato paste, vinegar, rocket and cooked pasta. Toss to combine, adding a splash of the pasta water if necessary to loosen the sauce.
Stir in the sliced steak, season with sea salt and black pepper to taste, then serve in bowls and pour over any steak-resting juices.