Top Sirloin

Creamy Sun-Dried Tomato and Steak Pasta

This pasta dish is creamy and tangy thanks to sun-dried tomatoes and pine nuts. A great dish for people avoiding dairy and gluten.

Cook time: 35min. total

PREP: 10min. | ACTIVE: 25min. | PASSIVE: 10min.

Creamy Sun-Dried Tomato and Steak Pasta
DIFFICULTY: Medium
October 21, 2018 Gluten-Free
October 21, 2018 DIFFICULTY: Medium Gluten-Free #eatpre

FOR THIS RECIPE WE USED:

Top Sirloin - 8 oz. Beef Steaks

Top Sirloin - 8 oz. Beef Steaks
2 x 8 oz. Sirloin steaks (2ct box) 8 x 8 oz. Sirloin steaks (8ct box)

Ingredients

  • 1 Pre Top Sirloin Steak, 10 minutes out of the fridge, patted dry 
  • 1/2 tsp Redmond's Real Salt 
  • 1 tsp high heat oil (avocado, grapeseed, coconut)
  • 1/2 cup sundried tomatoes, soaked in warm water for 15 minutes
  • 1 lb Banza Chickpea pasta (penne works well)
  • 1 clove garlic, slivered
  • 1 tbsp pine nuts for garnishing
  • Sauce
    • 3/4 c. pine nuts
    • 1/4 c. olive oil
    • 1/4 c. water
    • 1 clove garlic
    • 1 lemon, juiced
    • 1 tsp mustard powder
    • 1/2 tsp Redmond's Real Salt
    • 4 sundried tomatoes

Equipment

  • Vitamix, or other blender

Let's cook this

  1. Bring a pot of salted water to a boil, and cook pasta according to box directions. 
  2. While pasta is cooking, preheat a skillet to medium-high. 
  3. Season steak on all sides with salt first then 1 tsp oil. 
  4. Place into the hot skillet. Sear on both sides until the desired doneness is reached. Using this temperature guide. Click here for more about sirloin. Set aside to rest for 6-7 minutes. 
  5. Place all the sauce ingredients into the blender, and mix gradually from low to high. Blend for about 30 seconds until creamy and no chunkiness remains. If the contents are too thick and the blade will not move, add 1/4 cup of water. Alternatively, if the sauce is too thin and watery add more pine nuts/tomatoes to thicken.  
  6. In the same skillet, heat 1 tbsp olive oil and sauté garlic until fragrant. Add drained pasta and sauce. Toss until well coated. 
  7. Slice steak against the grain into bite-sized pieces. Fold into the pasta. 
  8. Add the sun-dried tomatoes and combine. Taste and season with salt/pepper. 
  9. Plate the pasta and sprinkle with pine nuts. Enjoy!

Chef Sarah Russo
Chef Sarah Russo:
CULINARY BEEF GEEK

Chef Sarah uses her incredible knowledge of all things beef to cook up nutritious and delicious recipes, using only the freshest ingredients and the finest beef you’ll ever eat.

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