Lightly spray a char-grill pan or barbecue with oil. Heat over medium-high heat and cook steaks for 3-4 minutes each side or until cooked to your liking. Set aside on a plate loosely covered with foil to rest for 5 minutes. In the same pan, cook asparagus for 3-4 minutes until lightly charred. Cut asparagus into 3cm lengths.
Meanwhile, lightly spray a large non-stick frying pan with oil. Heat over medium heat, add zoodles and toss for 1-2 minutes to heat through. Add pesto, tomatoes, asparagus and pine nuts and toss to coat. Season.
Thinly slice beef. Top zoodle mixture with beef, sprinkle with parmesan and basil. Serve with rocket and lemon wedges.
Tips
Sirloin, scotch fillet or rump steak would also work well in this recipe.
You will need a vegetable spiraliser for this recipe – alternatively you can use a vegetable peeler and cut the strips with a knife into “zoodles”.
Use your choice of pre-made pesto or make your own, if desired.
