Quick Greek Pasta Salad with Steak
Ingredients
- 8 ounces whole wheat penne pasta
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter, divided
- 1 (1 pound) beef rib-eye steak
- ¼ cup chopped shallots
- 1 teaspoon minced garlic
- 1 tablespoon soy sauce
- 1 cup chopped fresh spinach
- ½ cup sun-dried tomato pesto
- ½ cup sliced black olives
- ½ cup crumbled feta cheese
- 3 tablespoons sunflower kernels
- 1 tablespoon chopped parsley
- 1 teaspoon basil
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain, toss with olive oil, and keep warm.
- Meanwhile, melt 1 tablespoon butter in a skillet over medium-high heat. Add rib-eye; sear on both sides until rosy-pink in the center, 7 to 10 minutes depending on thickness. Transfer steak to a cutting board; cut into bite-sized pieces.
- Melt remaining 1 tablespoon butter in the same skillet. Add shallots and garlic; cook until fragrant, 5 to 10 seconds. Return steak to the skillet; cook to desired doneness, about 5 minutes more. Stir in soy sauce; cook until evaporated, 3 to 5 seconds.
- Off heat, stir in spinach, pesto, olives, feta cheese, sunflower kernels, parsley, and basil; transfer to a large bowl. Add pasta; toss and serve.
Source
Original recipe: View Original
:max_bytes(150000):strip_icc()/14385-pasta-salad-mfs-62-2cbb356b049740e7832e4bbb899881de.jpg)
:max_bytes(150000):strip_icc()/pasta-salad-with-homemade-dressing-745c5fbbcc57498ab15d1b17163301e1.jpeg)