Greek Pasta Salad with Steak
My sweet husband cooks dinner for me every year on Valentine’s Day. It is always quite the production. First, he decides on a recipe, then he calls me to ask if we have every single ingredient listed, then he goes shopping and usually has to call me to ask where to find something, and finally he cooks. I’m never allowed to watch or even be in the kitchen. It’s always a complete surprise and he never disappoints. he actually really has a knack for picking out good recipes.
This pasta salad was really delicious. The sundried tomato pesto was a nice change of pace and the fresh herbs gave the dish a nice brightness. I even enjoyed the crunch of the sunflower kernals which I was really surprised about. Everything about this dish was great (and it’s quick too!). I’ll definitely be asking my honey to make this again.
On a side note – this was the first time we tried whole wheat pasta. I had always been afraid that I wouldn’t like it. We actually really liked it and could barely tell the difference. That is definitely one way to feel better about eating pasta.
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 (he omitted)
1 cup chopped fresh spinach
1 teaspoon basil
1 tablespoon chopped parsley
1/2 cup crumbled feta cheese
3 tablespoons sunflower kernels
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.
Meanwhile, melt 1 tablespoon butter in a skillet over medium-high heat. Sear the rib-eye on both sides until 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.
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.