Crispy Spaghetti Nests with Creamy Steak

1. Cook the spaghetti in well-salted boiling water until just al dente, about 8 minutes. Drain well and let it steam-dry in the colander for 5 minutes, then toss with the egg and 0.5 tsp of the salt until evenly coated.

2. Heat 2 tbsp of the olive oil in a large nonstick skillet over medium-high heat. Twirl the spaghetti into 4 tight nests using a fork and tongs, place them in the pan, and press down gently. Cook 4 to 5 minutes per side until deeply golden and crisp, adding the remaining olive oil as needed when flipping. Transfer to a plate.

3. Pat the sirloin steak dry and season with 1 tsp of the salt and the black pepper. Sear in a hot skillet over high heat for 3 to 4 minutes per side for medium-rare to medium. Rest on a board for 5 minutes, then slice thinly against the grain.

4. In the same skillet over medium heat, melt the butter and cook the sliced yellow onion for 6 to 8 minutes until soft and golden. Add the garlic and smoked paprika and stir for 30 seconds until fragrant.

5. Whisk in the condensed cream of mushroom soup and the water, scraping up the browned bits. Simmer gently for 3 to 4 minutes until creamy and slightly thickened, then stir in any steak resting juices. Taste and adjust seasoning.

6. Place a crispy spaghetti nest on each plate, top with sliced steak, and spoon the paprika-mushroom sauce with onions over the top. Serve immediately while the nests are still crunchy.