(Feature Impact) Living sustainably might include habits like recycling or composting, but you can go above and beyond by using food ingredients that are environmentally friendly.
Simply put, “regenerative” is a soil-first approach to farming that restores the earth rather than depleting it. This program bridges the gap between environmental stewardship and steakhouse-quality flavor, so you can enjoy meals like a Seared Strip Loin with Linguini or other meals.
Seared Strip Loin with Linguini
Prep time: 15 minutes
Cook time: 30 minutes
1 Niman Ranch 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
Pat steak dry and season generously with kosher salt. Heat grill pan or grill to medium-high heat. Grill steak until medium-rare (135 to 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 to 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.
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Source: Niman Ranch
