Description
A hearty warm salad combining tender whole wheat penne, seared rib-eye steak, and Mediterranean flavors like sun-dried tomato pesto, crumbled feta, and black olives. This 35-minute meal balances fiber, protein, and savory herbs for a satisfying lunch.
Ingredients
8 ounces whole wheat penne pasta
2 tablespoons extra-virgin olive oil
2 tablespoons butter, divided
1 pound beef rib-eye steak
1/4 cup chopped shallots
1 teaspoon minced garlic
1 tablespoon soy sauce
1 cup chopped fresh spinach
1/2 cup sun-dried tomato pesto
1/2 cup sliced black olives
1/2 cup crumbled feta cheese
3 tablespoons sunflower kernels
1 tablespoon chopped parsley
1 teaspoon basil
Instructions
Bring a large pot of lightly salted water to a boil.
Cook whole wheat penne for 8-10 minutes until tender-al-dente.
While pasta cooks, heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium-high heat.
Sear the steak until medium-rare, 5-6 minutes per side. Add shallots, garlic, soy sauce, and remaining 1 tablespoon butter to the skillet.
Slice the steak into strips and set aside with the pan juices.
Once pasta is cooked, drain and add to the skillet with the remaining pesto, olives, spinach, and feta.
Toss gently until greens wilt and feta softens slightly.
Transfer to a bowl, top with steak strips, sunflower kernels, parsley, and basil.
Serve immediately.
Notes
Use a thicker steak for extra flavor and moisture.
Swap sun-dried tomato pesto with roasted red pepper pesto if preferred.
To store, refrigerate ingredients separately and reheat steak before serving.
- Prep Time: 10
- Cook Time: 25
- Category: Lunch
- Method: Stir Frying, Cooking
- Cuisine: Greek