Cooking with Anna Kotova

Seared Strip Loin with Linguine

Prep time: 15 minutes 

Cook time: 30 minutes 

Ingredients

1 Strip Loin Steak (6-8 ounces) 

1 teaspoon kosher salt, plus additional to taste, divided 

1 box (16 ounces) linguini 

1 tablespoon olive oil 

2 cups chopped fennel 

1 teaspoon red pepper flakes 

1/3 cup chopped Castelvetrano (green) olives 

2 cloves garlic, chopped 

1 orange, zest and juice only 

1 goat cheese log (4 ounces) 

1/3 cup chopped fresh parsley, for garnish 

pepper, to taste 

Directions

Pat steak dry and season generously with kosher salt. Heat grill pan or grill to medium-high heat. Grill steak until medium-rare (135-140 F), turning halfway through cooking, about 8 minutes total. Set aside. 

Bring large pot of salted water to boil. Cook linguini according to package instructions. Reserve 1 cup pasta water before draining linguini in colander. In same pasta pot over medium heat, heat olive oil. Cook fennel, red pepper flakes and 1 teaspoon kosher salt over medium heat, stirring, until fennel is tender, 5-6 minutes. 

Add chopped olives, garlic and orange zest. Stir in orange juice and stir to combine. Set aside. Return drained linguini to pot. Crumble goat cheese on top and add reserved pasta water. Stir until pasta is evenly coated. 

Serve with slices of steak on top and garnish with fresh parsley.

Anna Kotova has been cooking and baking European and American dishes for more than 40 years.

----- 

Contact Us

News for Southwest Mississippi and East Central Louisiana, including Adams, Jefferson, Franklin and Wilkinson counties and Concordia and Catahoula parishes.

Offices:
15044 Blue Marlin Terrace, Bonita Springs, FL 34135
601-431-2990

missloumagazine@gmail.com

Peter Rinaldi, publisher
Clarisse Washington, editor emerita