Garlic-Parmesan Buttered Steak and Linguine
with Sundried Tomato PestoCalories
:
770 kcalProtein
:
50g proteinTotal
:
35 minutesDifficulty
:
EasyAllergens:
- Wheat
- Milk
- Sulphites
- Soy
- Sulphites
- May contain traces of allergens
- Milk
- Mustard
- Peanuts
- Sesame
- Tree nuts
- Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
285 g
Top Sirloin Steak
170 g
Linguine
(Contains: Wheat)
1 unit(s)
Red Onion
28 g
Baby Spinach
2 unit(s)
Garlic, cloves
7 g
Parsley
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
½ cup
Sun-Dried Tomato Pesto
(Contains: Milk May be present: Soy, Sulphites)
7 g
Zesty Garlic Blend
(Contains: Sulphites May be present: Soy, Milk, Mustard, Peanuts, Sesame, Tree nuts, Wheat)
Not included in your delivery
tbsp
Oil*
tbsp
Unsalted Butter*
(Contains: Milk)
tsp
Salt*
tsp
Pepper*
Nutrition facts
Calories770 kcal
Fat26 g
Saturated Fat8 g
Carbohydrate83 g
Sugar7 g
Dietary Fiber7 g
Protein50 g
Cholesterol85 mg
Sodium890 mg
Trans Fat0.5 g
Potassium1200 mg
Calcium225 mg
Iron8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
HEY TESTER please note it os .5 c pesto for 2 P!!
- Before starting, preheat the broiler to high.
Bring a large pot of salted water to a boil (use same for 4 servings).
Wash and dry all produce. - Remove1 tbsp 2 tbsp) butter from the fridge and set aside to come up to room temperature. (TIP: place close to the stove to soften quicker!)
- To the boiling water, add linguine. Cook for 10-13 min, until tender but still firm to the bite.
- Reserve 1/2 cup (1 cups) pasta water.
Strain linguine, then return to the pot, off heat.
2
- While pasta cooks, peel then cut onion into 1/8-inch pieces.
- Roughly chop parsley.
- Peel, then mince or grate garlic.
- Roughly chop spinach.
3
- Heat a medium non-stick pan (large pan for 4 servings) over medium-high heat.
- While pan heats, pat steak dry with paper towels. Season half the Zesty Garlic Spice Blend.
- When pan is hot, add 1 tbsp (2 tbsp) oil and steaks. Cook for 1-2 min per side, until browned. Remove from heat and transfer steaks to an unlined baking sheet. Broil in the middle of the oven 4-9 min or until cooked to desired doneness.**
- Rinse and wipe out pan.
4
- Reheat pan over medium.
- When hot, add 1 tbsp (2 tbsp) oil, onions and half the garlic. Season with salt and pepper. Cook, for 2-3 min, stirring often until tender and golden.
- Add half the reserved pasta water, pesto, linguine, spinach, half the parsley and remaining Zesty-Garlic Blend. Cook, 1-2 min, stirring often until spinach wilts. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time.) HEY TESTER DOESTHIS NEED MORE SAUCE?
5
- When steaks are done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.
- While steaks rest, to the softened butter, add remaining garlic, remaining parsley and half the parmesan. Stir to combine.
6
- Stir any steak resting juices into pasta.
- Thinly slice steaks.
- Divide linguine between bowls.
- Top with steak.
- Spoon garlic-parmesan butter over top.
- Sprinkle remaining parmesan over top.
