Quick Greek Pasta Salad with Steak recipe
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Ingredients
- 8 ounces whole wheat penne pasta 2 tablespoons extra virgin olive oil 1 tablespoon butter 1 (1 pound) beef rib eye steak 1 tablespoon butter 1 teaspoon minced garlic ¼ cup chopped shallots 1 tablespoon soy sauce ½ cup sun-dried tomato pesto ½ cup sliced black olives 1 cup chopped fresh spinach 1 teaspoon basil 1 tablespoon chopped parsley ½ cup crumbled feta cheese 3 tablespoons sunflower kernels
Nutrition Info
- 579.3 caloriescarbohydrate: 44.7 gcholesterol: 72.5 mgfat: 35 gfiber: 7.9 gprotein: 24.5 gsaturatedFat: 12.6 gservingSize: -sodium: 709.6 mgsugar: 3.1 gtransFat: : -unsaturatedFat: : -
Directions Quick Greek Pasta Salad with Steak
Directions
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Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. When cooked, drain, then toss with olive oil, and keep warm.
Meanwhile, melt 1 tablespoon butter in a skillet over medium-high heat. Sear the rib-eye on both sides until rosy-pink in the center, 7 to 10 minutes depending on thickness. Remove steak from skillet and cut into bite-size pieces. Melt the remaining 1 tablespoon of butter in the skillet, and stir in the garlic and shallots. Cook 5 to 10 seconds until fragrant, then return the steak to the pan and cook for another 5 minutes or to desired doneness. Stir in the soy sauce, and cook a few seconds longer, allowing it to evaporate.
Remove the skillet from the heat and stir in the sun-dried tomato pesto, olives, spinach, basil, parsley, feta cheese and sunflower kernels. Toss with the pasta in a large bowl and serve.