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Penne Salad with Steak & Sautéed Spinach
This salad demonstrates that certain Asian cuisines, primarily Chinese, do not have to inevitably appear as the focal point of a meal; but that it can be served in smaller amounts, almost as a superb garnish.
  • 1 lemon
  • 3/4 pound well-trimmed lean beef sirloin steak
  • 2 garlic cloves, minced
  • 2 tablespoons fresh oregano leaves, chopped, or 1/2 teaspoon dried
  • 1 teaspoon coarsely ground pepper
  • 8 ounces rice penne pasta
  • 2 tablespoons olive oil
  • 8 ounces stemmed spinach
  • 1 cup sliced scallions (about 16 medium)
  • 2 cups cherry tomatoes
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt

1. Grate lemon to yield 2 teaspoons zest. Squeeze lemon to yield 2 tablespoons juice.

2. Preheat broiler. Rub steak on both sides with lemon zest, garlic, 1 tablespoon of fresh oregano (or 1/4 teaspoon of dried) and 1/2 teaspoon of pepper. Sprinkle with lemon juice. Let stand while you cook pasta.

3. In large pot of boiling water, cook penne according to package directions. Drain and rinse under cold running water to prevent sticking. Transfer to salad bowl.

4. Broil steak about 4 inches from heat 5 minutes per side for medium-rare. Transfer to plate and let cool to warm.

5. In large nonstick skillet, heat oil over medium-high heat. Add spinach, in batches, stirring until spinach is just wilted. Transfer spinach to salad bowl with pasta.

6. Add scallions and cherry tomatoes to skillet and sauté, shaking skillet often, until cherry tomatoes just begin to split, about 3 minutes. Pour mixture into salad bowl.

7. Pour any beef juices that have collected on plate into salad bowl. Add remaining 1 tablespoon fresh oregano (or 1/4 teaspoon dried), 1/2 teaspoon pepper, balsamic vinegar and salt, and toss to mix.

8. Divide pasta salad among 4 dinner plates. Carve steak into thin slices, arrange on top of salad and serve.


Nutritional Information
Per serving: 441 calories, 13g total fat, 2.9g saturated fat, 7.1g monounsaturated fat, 1g polyunsaturated fat, 4.1g dietary fiber, 26g protein, 56g carbohydrate, 57mg cholesterol, 402mg sodium.
Good source of: beta-carotene, folate, iron, potassium, vitamin B12, vitamin C, zinc.



Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
40