Phoenix Piri-Piri Steak Pasta

Ingredients

• 500 g rump or sirloin steak
• 2 tsp BlixSam Pep ’n Zest
• 1 tbsp olive oil

• 2 tbsp butter
• ½ onion, finely chopped
• 3 garlic cloves, minced
• 4–5 tbsp BlixSam Phoenix Under Fire Piri-Piri Sauce
• 1 cup fresh cream
• ½ cup finely grated Parmesan
• ½ tsp BlixSam Pep ’n Zest
• ½ tsp black pepper

• 400 g fettuccine, penne or your favourite pasta
• 1 red pepper, sliced – optional
• Fresh parsley, chopped
• Extra Parmesan for serving

Method

1. Cook the pasta in salted boiling water according to the packet instructions until al dente. Reserve ½ cup pasta water, then drain.
2. Slice the steak into strips against the grain and season generously with BlixSam Pep ’n Zest.
3. Heat the olive oil in a large frying pan over high heat. Sear the steak strips in batches for 1–2 minutes per side, until nicely browned. Remove and set aside.
4. Reduce the heat to medium. Add the butter and onion to the same pan and fry for about 2 minutes.
5. Add the garlic and cook for another 30 seconds.
6. Stir in the Phoenix Under Fire Piri-Piri Sauce and allow it to bubble for about 1 minute.
7. Pour in the cream. Add Parmesan, Pep ’n Zest and black pepper. Stir over low-medium heat for 2–3 minutes, until smooth and creamy.
8. Add the cooked pasta and sliced red pepper, if using. Toss everything through the creamy Phoenix sauce. Add a splash of reserved pasta water if the sauce is too thick.
9. Return the steak strips to the pan and gently toss through. Heat for another 1–2 minutes.
10. Serve immediately topped with extra Parmesan and fresh parsley.

🔥 Phoenix Tip