Seared Strip Loin with Linguini with Fennel and Olives
This simple but flavorful pasta is the perfect pairing for a grilled Niman Ranch steak. Goat cheese creates a creamy sauce right in the pan.
6 to 8 oz Niman Ranch Strip Loin Steak
1 tablespoon olive oil
2 cups chopped fennel
1/3 cup chopped castelvatrano olives (green olives)
1 teaspoon red pepper flakes
2 cloves garlic, chopped
Zest and juice of one orange
1/3 cup chopped fresh parsley
1 (4-oz) (½ cup) goat cheese log
1 (16-oz) box linguini
Kosher salt and pepper
Pat steak dry and season generously with kosher salt. Heat a grill pan, or the grill to medium-high heat. Grill the steak until medium rare (135ºF to 140º), turning halfway through cooking, about 8 minutes total. Set aside.
Meanwhile, bring a large pot of salted water to a boil. Cook the linguini according to package instructions. Reserve 1 cup of the pasta water before draining linguini in a colander.
Heat the olive oil over medium heat in the same pasta pot. Cook fennel, red pepper flakes, and 1 teaspoon of kosher salt over medium heat, stirring, until fennel is tender, 5 to 6 minutes. Add the chopped olives, garlic, and orange zest. Stir in the juice from one orange and stir to combine. Set aside.
Return the drained linguini to the pot. Crumble 1/2 cup (4-oz) goat cheese on top and add the reserved pasta water. Stir until the pasta is evenly coated.
Serve with slices of steak on top and fresh parsley as garnish.