Flat-Iron Steak with Summer Spaghetti

Toss the steaks in olive oil. Season to taste. Heat a frypan or barbecue and cook the steaks for 3 minutes each side. Transfer to a plate, cover and rest for 5 minutes. Slice thinly.

Stir the steak, spinach, tomatoes, pesto, lemon zest, herbs and feta through the hot, cooked pasta just before serving. If you like, add a splash of balsamic vinegar or a squeeze of lemon juice.

Top with another sprinkle of feta and the micro-herbs or chives. Serve with a side of garlic bread if you wish.