greek steak and pasta salad
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.)
prep time
15 Min
cook time
20 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- 1 cup spiral pasta
- 1 tablespoon olive oil
- 1 tablespoon butter, divided
- 6 ounces beef tenderloin
- 1/4 cup sun-dried tomatoes packed in olive oil
- 1/4 cup kalamata olives, sliced
- 1 cup fresh spinach, chopped
- 1 tablespoon parsley, chopped
- 1/4 cup crumbled feta cheese
- 1-2 tablespoon sunflower seeds
- 1 tablespoon minced shallot
- 2 tablespoons minced garlic
- 1 tablespoon soy sauce
How To Make greek steak and pasta salad
-
Step 1Cook pasta in salted water according to package directions. Drain, stir in oil and keep warm.
-
Step 2Add tomatoes, olives, spinach, parsley, feta and sunflower seed. Stir into pasta and keep warm.
-
Step 3Melt 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.
-
Step 4Remove 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.
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Discover More
Ingredient:
Beef
Culture:
Greek
Category:
Salads
Method:
Stove Top
Keyword:
#filet mignon
Keyword:
#main dish salad
Keyword:
#warm salads
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