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Quick Greek Pasta Salad with Steak
Quick Greek Pasta Salad with Steak
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Savory rib-eye steak pasta in sun-dried tomato spinach sauce.
Ingredients:
  • 8 ounces whole wheat penne pasta
  • 2 tablespoons extra virgin olive oil
  • 1 (1 pound) beef rib eye steak
  • 1 teaspoon minced garlic
  • 0.25 cup chopped shallots
  • 1 tablespoon soy sauce
  • 0.5 cup sun-dried tomato pesto
  • 0.5 cup sliced black olives
  • 1 cup chopped fresh spinach
  • 1 teaspoon basil
  • 1 tablespoon chopped parsley
  • 0.5 cup crumbled feta cheese
  • 3 tablespoons sunflower kernels
Instructions:
  • 1. Boil generously salted water in a large pot. Cook pasta until perfectly al dente for 8 to 10 minutes. Drain, then toss in olive oil and keep warm.
  • In a skillet over medium-high heat, melt 1 tablespoon of butter. Sear the rib-eye until rosy-pink in the center, about 7 to 10 minutes based on thickness. Remove the steak from the skillet and slice it into bite-size pieces. Melt the remaining 1 tablespoon of butter in the skillet, then add the garlic and shallots. Cook for about 5 to 10 seconds until fragrant. Return the steak to the skillet and cook for an additional 5 minutes or until cooked to your preference. Stir in the soy sauce and cook briefly to allow it to evaporate.
  • After taking the skillet off the heat, fold in the sun-dried tomato pesto, olives, spinach, basil, parsley, feta cheese, and sunflower kernels. Combine with the pasta in a spacious bowl and enjoy.

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