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Recipes
Pan-Roasted Steak Pasta with Pecans
4 servings
25 minutes total

Ingredients

  • 6 cloves garlic
  • 1 lemon, for zest/juice
  • 2 tablespoons basil pesto
  • 1 lean beef steak (such as top sirloin fillet or cap, or top round), about 1 lb
  • 2 tablespoons garlic-herb butter
  • 8 oz sliced baby portabella mushrooms
  • 1 cup chopped pecans
  • ½ teaspoon kosher salt
  • 2 (8.5 oz) packages cooked pasta (such as gemelli, rotini, or penne)
  • 1 cup beef broth
  • 1 (5 oz) bag baby spinach
  • ¼ cup Deli shredded Italian cheese blend

Steps

    1. Mince garlic. Zest lemon (2 teaspoons) and squeeze for juice (2 tablespoons). Combine pesto, zest, and juice. Coat steak with 1 tablespoon pesto mixture (wash hands).
    2. Preheat large, nonstick sauté pan on medium 2–3 minutes. Place butter in pan and swirl to coat, then add steak; cook 3–4 minutes on each side or until browned and 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steak to cutting board; let stand 5–10 minutes before slicing. Temperature will rise 5–10°F during this time.
    3. Increase heat on same pan to medium-high; add mushrooms, garlic, pecans, and salt. Cook 3–4 minutes, stirring occasionally, or until mushrooms are tender. Meanwhile, heat pasta following package instructions.
    4. Stir broth, spinach, pasta, and remaining 3 tablespoons pesto mixture into mushrooms; simmer 3–4 minutes or until sauce thickens. Remove pan from heat; slice steak and stir into pan. Top with cheese; serve.
    NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Amount per ¼ recipe serving: Calories 480, Total Fat 29g, Sat Fat 7g, Trans Fat 0g, Chol 60mg, Sodium 660mg, Total Carb 35g, Fiber 4g, Sugars 3g, Protein 24g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 15%