Tuscan Inspired Steak and Pasta
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5 from 4 votes

Tuscan Inspired Steak and Pasta

This incredibly flavorful Tuscan Inspired Steak and Pasta recipe will be on the table in less than 30 minutes!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Dish
Cuisine: Beef, Italian
Servings: 6
Calories: 795kcal
Author: Lauren

Ingredients

Instructions

  • PREP: Get a pot of salted water boiling for the pasta before you begin preparing the rest of the meal. Remove the sun-dried tomatoes from the oil and drain on a paper-towel lined plate to remove as much of the oil as possible.
  • When the pasta water comes to a boil, add the pasta and cook until al dente according to the directions on the package.
  • Meanwhile, prepare the steak by heating the olive oil in a large skillet over medium-high heat. Season both sides of the steak with salt and pepper and add to the skillet and sear for about 3 minutes, then flip and cook for 2-5 additional minutes, until the steak is done to your own personal preference. I usually like mine medium-well which takes about another 3 minutes, depending on the thickness of the steak. Once the steaks are done cooking, remove them from the heat and set them on a plate to rest.
  • While the pasta and steaks are cooking, make the Lemony Pine Nut-Basil Topping by roughly chopping the pine nuts and cut the basil into ribbons. Whisk together the pine nuts, basil, honey, and lemon juice in a small bowl and set aside.
  • Once the pasta is done cooking, drain and return it to the pan. Stir in the Bertolli sauce and sun-dried tomatoes.
  • To serve, top individual servings of the sun-dried tomato pasta with slices of steak and top with a spoonful of the pine nut topping. 

Notes

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** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 795kcal | Carbohydrates: 71g | Protein: 37g | Fat: 40g | Saturated Fat: 14g | Cholesterol: 115mg | Sodium: 647mg | Potassium: 1130mg | Fiber: 4g | Sugar: 6g | Vitamin A: 11.7% | Vitamin C: 50.9% | Calcium: 4.4% | Iron: 24%