Marinated Steak & Veggie Pasta
Simple, light and substantially filling! We also pack in a good amount of fresh seasonal veggies to make sure you get the daily vitamins you need.
Equipment
- Cutting Board
- Chef Knife
- Ziplock Bag or Large Dish
- Pot
- Tongs
- Strainer
- Saute Pan
- Heat resistant spoon/spatula
Ingredients
- 10 oz Steak
- 2 oz Balsamic Vinegar
- 1 Tbsp Dry Thyme
- 1 Tbsp Dry Basil
- 2 cloves Garlic minced
- 1/2 each Lemon zest, juice
- 1/2 each Orange zest, juice
- 1/2 box Pasta your choice
- 1/4 bunch Asparagus cut into 1/2 inch pieces
- 1/4 each Onion thin slice
- 1 clove Garlic minced
- 2 oz Parmesan Cheese
- Olive Oil as needed
- Salt as needed
- Pepper as needed
Instructions
- -In a ziplock or a large dish marinate both the steak for the salad and for the marinated steak dish. Marinate it with oil, balsamic vinegar, lemon zest, orange zest, garlic, basil and thyme. (seasoning with salt and pepper will be before cooking) Let marinate for about 30 mins-1hr
- Pull out the marinating steak from the fridge and let it come up to room temperature.
- Bring a pot of water to a boil. Stir in the pasta. Cook until aldente, about 7 minutes. Drain and toss together with a bit of oil to keep it from sticking.
- Season steak with salt and pepper. Heat a saute pan on medium high heat and sear the steak on each side, cook until your preferred doneness. Pull the steak out and let it rest. Dice steak for the pasta.
- Toss the onion and garlic into the same pan and cook 2 minutes. Season and stir in the asparagus. Cook 2 minutes. Asparagus should be bright green and tender. Stir in the pasta and steak, toss together and adjust seasoning if needed. Top with parmesan for serving.
- Serve & Enjoy!
Nutrition
Calories: 866kcalCarbohydrates: 93gProtein: 55gFat: 29gSaturated Fat: 14gCholesterol: 106mgSodium: 543mgPotassium: 802mgFiber: 5gSugar: 9gVitamin A: 647IUVitamin C: 5mgCalcium: 396mgIron: 6mg
Tried this recipe?Let us know how it was!