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Italian-inspired · Moderate

Sirloin, tomato & spinach pasta

Sliced steak tops whole-wheat pasta in a simple fresh tomato, onion and garlic sauce. Wilted spinach adds a generous serving of greens.

Dairy-free
15 minPrep50 minTotal, including resting4Standard portions
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AI-generated illustration of sirloin, tomato & spinach pasta; not a photograph of a kitchen-tested dish.

Let’s make it

Amounts below match your selected batch. Follow each short step, and use timers as reminders to check the food.

Equipment

Stovetop

  1. 1

    Prepare the sauce ingredients

    Wash hands and use separate clean boards and utensils for raw beef and ready-to-eat food. Do not rinse raw meat. Wash produce before cutting. Keep the beef refrigerated until needed. Dice 600 g tomatoes into 1 cm pieces and keep their juices. Finely chop 150 g onion and mince 12 g peeled garlic. Heat 15 g olive oil in a large deep skillet over medium heat. Cook the onion 6–8 minutes until soft. Stir in garlic for 30 seconds, then add tomatoes, juices and 1 g salt. Simmer gently, stirring, for 12–15 minutes until the tomatoes soften into a chunky sauce.

  2. 2

    Cook the pasta

    While the sauce simmers, bring 2,500 ml water to a boil in a large pot. Add 280 g dry whole-wheat pasta and cook according to the packet, usually 9–12 minutes, until tender. Drain without rinsing. The water is cooking water and is discarded; it is not a drink or sauce ingredient.

  3. 3

    Sear, check and rest the steak

    Pat 600 g trimmed steaks dry. Season with 1 g salt. Heat a large heavy skillet over medium-high heat and add 10 g olive oil. Cook the intact steaks in a single uncrowded layer, about 4–6 minutes per side for 2 cm thickness, adjusting heat to avoid burning. Start checking early with a food thermometer inserted sideways into the center of each steak. Each must reach at least 145°F / 63°C before leaving the pan. Transfer to a clean plate and rest for at least 3 minutes before slicing. Time and color alone do not establish safety. Use more pans or batches for larger portions and allow extra time; keep steak thickness the same.

  4. 4

    Finish the greens and pasta

    Stir 300 g washed spinach into the tomato sauce and cook 2–4 minutes until wilted and tender. Add the drained pasta and toss to coat, loosening with a little water only if needed.

  5. 5

    Serve the steak over pasta

    Rest the safely cooked steak for at least 3 minutes, then slice thinly across the grain. Divide pasta and sauce among the selected portions and top evenly with steak.

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Make it work for you

For kids & different preferences

Tough or large pieces of steak can cause choking. Cut tender cooked steak across the grain, then mince or shred finely and moisten as needed for the child’s development. Cook vegetables until soft and cut or mash to a suitable texture. Have children sit upright and supervise throughout eating, never in a moving car or stroller. This is a general meal, not infant-feeding advice.

Storage & packed lunches

Refrigerate in shallow containers at 40°F / 4°C or colder within 2 hours, or within 1 hour above 90°F / 32°C. Use refrigerated leftovers within 3–4 days. Carry packed lunches cold with ice packs.

Freezing & reheating

Freeze cooled leftovers promptly in meal-sized airtight containers for up to 2 months for best quality. Thaw in the refrigerator; vegetables and steak will soften after freezing.

Reheat leftovers to 165°F / 74°C throughout, checking several spots with a food thermometer. Add a little water to prevent drying and stir where possible. Steak may become firmer when reheated.

If something looks different

If steak browns before its center reaches the safe temperature, lower the heat and continue cooking, checking the center. Keep whole steaks the stated thickness when scaling. Crowded pans need more batches and longer total time. Vegetable tenderness and thermometer readings matter more than the suggested minutes.

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Version 1 · Updated 2026-10-24

Bethany’s Kitchen · /recipes/sirloin-tomato-spinach-pasta · Original instructions and generated food illustration for this project; not physically kitchen-tested or human-reviewed.