This is an unusual but very simple and tasty way to serve sirloin steak – you lightly poach it and thinly slice it so it just melts in with all the other flavours.  This recipe goes well with a Cabernet Sauvignon, and I tried it with Fleur du Cap cab sav.  It’s described as a dark ruby coloured wine teeming with aromas of cherries and ripe berries with pencil shavings and dark chocolate followed by traces of vanilla and spices. The palate is rich and full-bodied with blackcurrant, prune and cherry flavours supported by a good tannin structure.   Serves 4, takes 20 minutes to prepare and cook Ingredients 175g of spaghetti 200g of sirloin steak 140g sugarsnap peas 140g of cherry tomatoes 1/2 red onion, finely diced…