Smoky Paprika Steak & Summer Vegetable Spaghetti

1. Season the steak

Rub the steak with 1.25 teaspoons of smoked hot paprika, 1.25 teaspoons of ground cumin, and a generous pinch of coarse kosher salt and freshly ground pepper. Let the steak sit while you prepare the other ingredients.

2. Cook the spaghetti

Bring a large pot of salted water to a boil, then cook the spaghetti until al dente, about 11 minutes. Drain the pasta and set it aside.

3. Sear the steak

In a large frying pan, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is shimmering, add the seasoned steak. Sear it for 3–4 minutes on each side until it’s browned and slightly charred. Transfer the steak to a plate and cover it loosely with foil to rest.

4. Cook the vegetables

In the same pan, warm the remaining 1.5 tablespoons of olive oil. Add the minced shallots and sauté them for about 30 seconds until they’re fragrant and slightly translucent. Then, toss in the corn kernels, diced zucchini, 1 teaspoon of smoked hot paprika, 1 teaspoon of ground cumin, and a pinch of coarse kosher salt and freshly ground pepper. Cook this mixture for about 3 minutes, allowing the vegetables to soften and absorb the spices.

5. Prepare the sauce

Pour in the low-sodium beef broth and let it simmer for about 2 minutes until it reduces and becomes slightly syrupy. Stir in the unsalted butter and 0.25 cup of minced fresh marjoram, letting the butter melt completely to create a glossy, rich sauce.

6. Combine pasta and sauce

Add the drained spaghetti to the pan and toss everything together until the pasta is well-coated with the vegetable mixture.

7. Slice and serve the steak

Slice the rested steak thinly across the grain. Serve the sliced steak atop the vegetable spaghetti and garnish with fresh marjoram leaves.