Step 1

Place a pan over medium heat and fry the bacon (100 grams). Don’t let the bacon become too crispy. Add 3 tablespoons of pine nuts and fry for 1 minute until slightly brown. Then add 3 tablespoons of capers and fry the mixture for 30 seconds. Take a sieve and measuring cup so that you can let the fat drip off. (or a piece of kitchen paper on a plate)

Step 2

Chop an onion.

Fry the onion in the same pan as the bacon. Use a little olive oil if necessary. Fry the onion until it changes color and then squeeze half a lemon over it. Stir briefly and then add 100 ml port wine. Meanwhile, cook the pasta until al dente and drain. When the port is simmering gently, add the pasta. Stir well until the pasta has absorbed all of the port wine and set aside.

Step 3

Light the BBQ and let it get hot. The charcoal must glow. Preferably use a cast iron grid for nice grill stripes. Season the steaks, but do not use rub. Rub contains sugar and it will burn. We use Rotterdam steak seasoning, but pepper and salt is also very tasty.

Step 4

Grill the steaks for 1 minute on each side. Then you turn the steaks crosswise for a nice grill stripe. Grill for another 30 seconds on each side. (depending on the thickness of the steak)

Step 5

Put some arugula on a plate. Then a handful of pasta on top of the arugula. Cut the steak across the grain into pencil thick slices and place on top of the pasta. Sprinkle the bacon / pine nuts / capers mixture over it and finally the Parmesan cheese. Enjoy!