Recipe: Skillet Pesto Steak and Pasta

Skillet Pesto Steak and Pasta
By Joey Mock, RD, LD, CLT

This recipe includes your carbs, protein, and fat in a one pot and one skillet meal. Not a red meat eater? Try substituting chicken and chicken broth or tofu and vegetable broth for the steak and beef broth. This dish is very flavorful and the leftovers are delicious! 

Ingredients

1 lemon, for zest (2 tsp) and juice (2 Tbsp)
2 tablespoons basil pesto
1 lb. beef steak (such as sirloin or round)
~1 ½ tablespoons butter or olive oil
¼ tsp garlic powder
½ tsp dried parsley
¼ tsp dried basil
¼ tsp dried oregano
~5 oz dry pasta (such as bow tie, rotini, or penne)
8 oz presliced fresh baby portabella mushrooms
6 cloves fresh garlic, minced
½ cup chopped pecans
¼ tsp kosher salt
1 cup reduced sodium beef broth
1 (5-oz) package fresh baby spinach
¼ cup shredded Italian cheese blend

Preparation

1. Zest lemon (2 teaspoons) and squeeze for juice (2 tablespoons).
2. Combine pesto, zest, and juice. Coat steak with 1 tablespoon pesto mixture (reserve the remainder for later).
3. Preheat a large, nonstick skillet over medium heat about 2–3 minutes. 
4. Place butter, garlic powder, parsley, basil, and oregano in pan and swirl to coat. Add steaks and cook 3-8 minutes on each side or until brown and they reach desired doneness.* Transfer steaks to cutting board; let stand about 5–10 minutes before slicing.
5. Cook pasta following package instructions in a separate pot. When cooked to desired doneness, drain pasta and set aside.
6. Meanwhile, increase heat to medium-high on the same pan used to cook the steak.
7. Add mushrooms, minced garlic, pecans, and salt. Cook mushroom mixture 3–4 minutes, stirring occasionally, until mushrooms are tender. 
8. Stir broth, spinach, pasta, and remaining 3 tablespoons pesto mixture into mushrooms; simmer 3–4 minutes or until sauce thickens. Slice steaks and stir into pasta mixture.  
9. Divide into serving bowls and top each with cheese and serve.
10. Enjoy! 

*For medium-rare (an internal temperature of 135 degrees F), medium (140 degrees F) or for medium-well (150 degrees F). For beef steak, the USDA suggests a minimal internal temperature of 145 °F (62.8 °C) and allow to rest for at least 3 minutes.

Adapted from: Aprons Pan-Roasted Steak Pasta with Pecans recipe.