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Greek Steak Pasta Salad

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PREP TIME
15 min
COOKING TIME
20 min
TOTAL TIME
35 min
SERVINGS
4 servings
Lunch
Greek Steak Pasta Salad
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
Instructions
1
Boil a substantial quantity of salted water in a large container until it reaches a rolling boil.
2
Add the pasta to the boiling water and cook for 8-10 minutes, or until it reaches a firm yet slightly yielding texture.
3
Once cooked, drain the pasta and then combine it with olive oil in a separate container, keeping it warm for later use.
4
In the meantime, melt 1 tablespoon of butter in a medium-sized skillet over an elevated heat setting.
5
Sear the rib-eye steak on both sides until it develops a deep pink hue in its center, taking 7-10 minutes depending on the steak's thickness.
6
Remove the steak from the skillet and cut it into bite-sized pieces, setting them aside for later use.
7
Melt the remaining 1 tablespoon of butter in the skillet, then stir in minced garlic and chopped shallots.
8
Cook these ingredients for 5-10 seconds, allowing their flavors to meld together, before returning the steak pieces to the pan.
9
Cook the steak for an additional 5 minutes or until it reaches your desired level of doneness.
10
Stir in soy sauce and cook for a few seconds longer, allowing the liquid to evaporate.
11
Remove the skillet from the heat and combine sun-dried tomato pesto, olives, spinach, basil, parsley, feta cheese, and sunflower kernels in a bowl.
12
Toss the cooked pasta with this mixture in a large serving container and serve immediately.