(Feature Impact) May is a celebration of all things beef and barbecue, making it the perfect time to fire up bold, satisfying dishes that go beyond the grill. This Seared Strip Loin with Linguini brings the best of Beef Month and BBQ Month together—pairing a beautifully seasoned strip loin with a bright, fennel‑forward pasta that feels both hearty and fresh. It’s a weeknight‑friendly way to honor the season’s love of flame‑kissed flavor while giving classic steak night a delicious twist.

Learn more by visiting NimanRanch.com.

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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 the steak dry and season generously with kosher salt. Heat the 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.