Crumbed Beef Steaks with Penne Marinara

Steps

1. Preheat oven to high grill. Bring a large pot of hot salted tap water to the boil with a lid. Cook pasta. Add pasta to pot of boiling water and cook for 9-10 minutes, until tender. Drain well and return to pot with a drizzle of olive oil to prevent sticking.
2. Prep veggies & start sauce. Heat a drizzle of oil in a large, fry-pan on medium-high heat. Cook onion and carrot for 3-4 minutes, until softened. Add first measure of Italian spices and cook stirring for 30 seconds, until fragrant.
3. Cook sauce. Add canned tomatoes, roasted capsicum, hot water measure, sugar and balsamic vinegar to pan with onion. Bring to a simmer, then reduce to low and cook for 8-10 minutes, until thickened and reduced. Season to taste. Pour sauce over cooked penne in pot and fold through spinach.
4. Meanwhile, prep & cook beef. Heat a drizzle of oil in a fry-pan on high heat. Pat beef dry and season. Cook beef for 2-3 minutes each side, for medium (depending on thickness) or until cooked to your liking. Transfer to a lined oven tray.
5. Make crumb & grill beef. Melt butter and toss in a small bowl with remaining Italian spices and breadcrumbs. Spread mayo evenly over beef, pack crumb on top of beef and season. Grill on middle rack of oven for 1-2 minutes, until crust is golden. Rest, then thickly slice. Keep some breadcrumbs plain for fussier little foodies.
6. Serve penne marinara with sliced beef, garlic cream and any extra crumb that has fallen off the beef.