Quick Greek Pasta Salad with Steak |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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One quick, unique and healthy meal that will liven up your taste buds! 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 |
1/4 cup chopped shallots |
1 tablespoon soy sauce |
1/2 cup sun-dried tomato pesto |
1/2 cup sliced black olives |
1 cup chopped fresh spinach |
1 teaspoon basil |
1 tablespoon chopped parsley |
1/2 cup crumbled feta cheese |
3 tablespoons sunflower kernels |
Directions:
1. 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.
2. 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.
3. 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.
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