Greek Steak and Pasta Salad

Carolyn Haas


I had one smallish filet mignon in the freezer and searched for recipes so I could use it up. This is an adaptation based on what I had on hand! We enjoyed it, hope you do too! (The sun-dried tomatoes I were infused with Italian herbs. I would add some extra oregano and basil if using plain variety.)


★★★★★ 1 vote

15 Min
20 Min
Stove Top


  • 1 c
    spiral pasta
  • 1 Tbsp
    olive oil
  • 1 Tbsp
    butter, divided
  • 6 oz
    beef tenderloin
  • 1/4 c
    sun-dried tomatoes packed in olive oil
  • 1/4 c
    kalamata olives, sliced
  • 1 c
    fresh spinach, chopped
  • 1 Tbsp
    parsley, chopped
  • 1/4 c
    crumbled feta cheese
  • 1-2 Tbsp
    sunflower seeds
  • 1 Tbsp
    minced shallot
  • 2 Tbsp
    minced garlic
  • 1 Tbsp
    soy sauce

How to Make Greek Steak and Pasta Salad


  1. Cook pasta in salted water according to package directions. Drain, stir in oil and keep warm.
  2. Add tomatoes, olives, spinach, parsley, feta and sunflower seed. Stir into pasta and keep warm.
  3. Melt half the butter in medium-hot skillet, add steak. Sear on all sides and cook until the middle is medium/rare, depending on thickness. About 7-10 minutes.
  4. Remove steak to platter, cut into bite sized pieces. Add rest of butter to skillet, add garlic and shallots. Cook about 10 seconds, then add steak pieces. Cook until desired doneness. Add soy sauce. Stir briefly until it evaporates, Pour into the pasta and stir all together.

Printable Recipe Card

About Greek Steak and Pasta Salad

Course/Dish: Salads
Main Ingredient: Beef
Regional Style: Greek

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