Steak with ras el hanout sauce

Preparation – 5 minutes

Fill a large saucepan with water and bring it to a boil. Remove the steaks from the fridge and let them come up to room temperature.

Cut the kale into small pieces if not already done. Peel the parsnip, then cut it into small cubes.

Finishing the steak with ras el hanout sauce – 25 minutes

Add the spaghetti to the boiling water. Cook the pasta following the instructions on the packet. Heat some butter and olive oil in a small frying pan.

Pat the steaks dry using kitchen paper and fry for 3 minutes on each side, until tender. Place the steaks on a plate, cover with aluminium foil and leave to rest. You can also keep the steaks in an oven at a low temperature. Add some more butter to the pan, and once melted stir in the ras el hanout.

Cook for 2 - 3 minutes, then season with salt and pepper. That's all you need to do to make a delicious ras el hanout sauce. Meanwhile, heat some olive oil in a large frying pan and add the diced parsnip.

After 2 minutes, toss the parsnip and add the kale. Fry for a few more minutes. Season with salt, pepper and lemon juice.

Share the kale and parsnip between 2 plates. Drain the pasta and add this to the plates. Slice the steaks, and place on top of the pasta.

Pour the ras el hanout sauce over the steaks, and garnish the dish with chopped parsley. Enjoy your meal!