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Quick Greek Pasta Salad with Steak

SUBMITTED BY: jenn      PHOTO BY: LADYJAYPEE

"One quick, unique and healthy meal that will liven up your taste buds!"
PREP TIME  15 Min
COOK TIME  20 Min
READY IN  35 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
    
About  scaling  and  conversions

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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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 19, 2006 by Amy G.
What a quick, wonderful dish! Whoa! The sun-dried tomato pesto sauce really did it. I look forward to seeing more recipe postings from this user.

6 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 5, 2006 by GRANNYLOOHOO
This was amazing--I was nervous about using sun-dried tomato pesto (we've never tried it) but it gave such a rich depth to the steak. When my husband came in he said it smelled like a restaurant. It was fun to make and unbelievably good with simple ingredients. I left out the olives and used asiago, romano & parmesan cheese instead of the feta, but I want to try it with feta. I had a bagged salad I needed to use, so I served the pasta/steak mixture on a bed of greens and it was so good, even down to the crunch of the sunflower seeds. Fantastic recipe Jennifer!

5 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 20, 2006 by jlm81801
I was amazed! Not only is it quick and easy but it made my mouth water. I work late but can still come home and make a great meal that everyone enjoys!

5 users found this review helpful


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Recipe Submitter:

jenn
Cooking Level: Intermediate
Home Town: Bloomington, Indiana, USA
Living In: Indianapolis, Indiana, USA
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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 761

  • Total Fat: 48.9g
  • Cholesterol: 108mg
  • Sodium: 763mg
  • Total Carbs: 50.1g
  •     Dietary Fiber: 8.9g
  • Protein: 33.4g

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