Change up your week with these delicious black pepper steaks served with a warm mushroom pasta salad.
- Cook the pasta in a saucepan of boiling salted water until al dente. Drain.
- Meanwhile, spread mustard on both sides of the steaks. Sprinkle with the pepper. Season with salt. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook steaks for 3 mins each side or until cooked to your liking. Transfer to a heatproof plate. Cover with foil and set aside for 5 mins to rest. Thickly slice.
- While the meat is resting, add 2 tablespoons of the remaining oil to the same pan. Add the mushrooms and cook, stirring once, for 5 mins or until browned. Add garlic and tomato and cook for 1 min or until starting to brown. Add vinegar, stock and remaining oil and bring to a simmer. Simmer, uncovered, for 5 mins or until mixture is slightly reduced. Stir in the pasta and spinach.
- Serve the pasta mixture with the steaks, sprinkled with parsley.
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