Tuesday, February 7, 2012

Balsamic Glazed Steak and Pasta

Balsamic Glazed Steak and Pasta
Rrecipe from tastyplanner.com
Adapted by Tyson Finlinson


2-3 Thin cut steaks
2 Tbsp olive oil
Course ground pepper


1 Lb boy tie (or any) pasta
1 Box beef broth (or use beef bouillon cubes in water)

Balsamic Sauce

1/4 Cup balsamic vinegar
1/4 Cup olive oil
2 Tbsp Dijon mustard (yellow mustard works fine)
1 Tbsp parsley, roughly chopped (or 1 tsp dried)
2 Cloves garlic, minced
1 tsp rosemary
1/2 Tbsp Worcestershire sauce
1 tsp sugar


1 Sliced green onion
Feta Cheese

Sprinkle steaks with salt (liberally) and pepper. Put 2 Tbsp olive oil into a frying pan and heat the pan on high until steaks are hot enough to sear. Place steaks in frying pan until seared on both sides (doesn't take long so be careful) and cook until cooked the way you like. If steaks are a little thicker you could put them in the oven. Slice steaks into thin strips.

Bring beef broth to a boil and add pasta. Cook until al dente. Strain.

Add in all sauce ingredients except parsley (if using fresh) into a small sauce pan. Heat up sauce to a very light boil (whisk constantly), turn heat down until everything is mixed and homogeneous.

Once noodles are cooked, place some noodles on a plate/bowl and add steak slices on top. Drizzle sauce on top. Add green onions and feta cheese.

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