Quick Greek Pasta Salad with Steak

Ingredients

• whole wheat penne pasta (227 grams)
• extra-virgin olive oil (30 milliliters)
• unsalted butter (28 grams)
• beef rib-eye steak (454 grams)
• chopped shallots (60 milliliters)
• minced garlic (5 grams)
• soy sauce (15 milliliters)
• chopped fresh spinach (240 milliliters)
• sun-dried tomato pesto (120 milliliters)
• sliced black olives (120 milliliters)
• crumbled feta cheese (120 milliliters)
• sunflower kernels (30 grams)
• chopped parsley (15 milliliters)
• chopped basil (5 grams)

Instructions

1. Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain, toss with olive oil, and keep warm.
2. Meanwhile, melt 1 tablespoon butter in a skillet over medium-high heat. Add rib-eye; sear on both sides until rosy-pink in the center, 7 to 10 minutes depending on thickness. Transfer steak to a cutting board; cut into bite-sized pieces.
3. Melt remaining 1 tablespoon butter in the same skillet. Add shallots and garlic; cook until fragrant, 5 to 10 seconds. Return steak to the skillet; cook to desired doneness, about 5 minutes more. Stir in soy sauce; cook until evaporated, 3 to 5 seconds.
4. Off heat, stir in spinach, pesto, olives, feta cheese, sunflower kernels, parsley, and basil; transfer to a large bowl. Add pasta; toss and serve.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 579
• fat: 35 g
• sats: 13 g
• carbs: 45 g
• fibre: 8 g
• protein: 25 g
• salt: 0 g