PREPARATION

Cut the meat into strips and mix with Australian spices, pepper, salt and sunflower oil. Set aside until needed.

You can also leave the meat one or two hours in the refrigerator so that it becomes even more tender. But it does not.

Do into a blender chopped parsley, chopped mint, chopped basil, capers, lemon zest, sea salt, olive oil and a bit of the juice of hairdressers. Mix everything in a blender until smooth salsa.

Cook the pasta al dente in lightly salted water. Drain and mix the salsa among the pasta.

Heat the pan a little sunflower oil and fry the meat for about 10 minutes like a sauté.

Serve the meat on a bed of pasta and a glass of delicious white beer.

If you do not have Australian herbs, just use the Provençal herbs. It is also delicious supper with them.