Italian steak with creamy spinach and cherry tomato tagliatelle

Oil the steak and season both sides with the dried mixed herbs, garlic granules, salt and pepper. Leave the steak to rest on the side.

Put a small sized saucepan on a medium heat and add the butter, heat until melted add plain flour and stir with a wooden spoon until the mixture becomes paste like .Now gradually add the milk whilst stirring, do this until the mixture thickens, season with salt and pepper. Reduce the heat slightly and add the grated parmagano cheese and chopped parsley.

Add the tagliatelle to a large saucepan with the boiling water and season with salt, bring to the boil on a high heat and then reduce heat. Once the pasta is cooked al dente drain the pasta in a cullender and return to the saucepan adding the sauce and put on a low heat, now add the cherry tomatoes, then the spinach and cook until the spinach is wilted. Stir and leave on a low heat.

Put a griddle pan on a medium to high heat (no need to oil the pan as the steaks are already oiled). Once the pan is heated add the steak cook for 1 and a half minutes on each side and then cook until liking. Once cooked remove from pan and allow to rest on a board.

Give the pasta one last stir and use tongs to twist onto plate and sprinkle some grated parmagano cheese on top. Slice rested steak on chopping board at an angle and fan out onto the plate. Garnish with fresh parsley sprinkled on top of the steak.