Quick Greek Pasta Salad with Steak

1. 1

   Bring a large pot of lightly salted water to a boil.

2. 2

   Add pasta and cook for 8 to 10 minutes or until al dente.

3. 3

   When cooked, drain, then toss with olive oil, and keep warm.

4. 4

   Meanwhile, melt 1 tablespoon butter in a skillet over medium-high heat.

5. 5

   Sear the rib-eye on both sides until rosy-pink in the center, 7 to 10 minutes depending on thickness.

6. 6

   Remove steak from skillet and cut into bite-size pieces.

7. 7

   Melt the remaining 1 tablespoon of butter in the skillet, and stir in the garlic and shallots.

8. 8

   Cook 5 to 10 seconds until fragrant, then return the steak to the pan and cook for another 5 minutes or to desired doneness.

9. 9

   Stir in the soy sauce, and cook a few seconds longer, allowing it to evaporate.

10. 10

    Remove the skillet from the heat and stir in the sun-dried tomato pesto, olives, spinach, basil, parsley, feta cheese and sunflower kernels.

11. 11

    Toss with the pasta in a large bowl and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.