Mediterranean Steak Pasta with Tomato-Olive Sauce
Bold Mediterranean steak pasta with tomato olive sauce sounds like something from a fancy restaurant but these simple flavors make this recipe weeknight friendly and oh so filling.
This post is a collaboration with Beef. It’s What’s For Dinner. on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.
Beef is on our table at least three nights a week. Whether that’s burgers or a pot roast, I know it’s a protein my whole family will eat and enjoy.
That said, I learned a long time ago to never make pasta by itself for my crew. It seems like they hardly finish eating what’s on their plate before they are back asking for a snack. I hate that!
That’s why I only make pasta when I have a solid protein to back it up and fill us up. We’re doing that today with a steak pasta. I’m using sirloin tip steaks here which you should be able to find anywhere you shop for beef.
I also made dinner that much simpler by putting my buddy Chuck Knows Beef to work. He gave me the idea for this recipe, and walked me through all of the ingredients and steps. You can learn all about him and get his help in your own kitchen by visiting ChuckKnowsBeef.com or through an Amazon Alexa or Google Home.
Because sirloin tips steaks are a boneless, more lean cut you’ll want to make sure you don’t overcook them. Beef will be the most juicy and tender when cooked to medium rare (145°F) to medium (160°F) doneness–so use a meat thermometer to keep an eye on yours if you need to.
Remember that your steak’s temperatures can climb between 5 and 15 degrees after you take it off the heat, so be prepared to let it rest 15 to 20 minutes and “finish” cooking off the stove or grill.
How to make the best Mediterranean steak pasta
- As I mentioned, don’t overcook your steak. I think that point has been made. (See above, I won’t rant.)
- Use any long pasta of your choice. You want something that will hang on to a bit of the sauce and yet be a contrast to your bites of steak. Fettuccine is great for this because it’s a little flat. You can use whole grain, whole wheat, gluten free, whatever your family enjoys.
- If you want to buy your pasta sauce, make sure you get one with clean ingredients. If you can’t find one with olives, just buy a jar of your favorite kind (green or black) or get some of the nicer ones from the salad bar at your grocery store. I love those things and it prevents you buying a bunch if they won’t get eaten later.
- And as always, I recommend buying a block of cheese and shredding it yourself to avoid the powdered cellulose that’s often in pre-shredded cheese. Beef can really handle a variety of strong cheeses (blue cheese would be amazing here) so feel free to experiment, or you can do parmesan if you don’t want do to the mozzarella.
Get more beef on your dinner plate
If you’d like to make even more healthy, filling beef recipes, information about cuts, cooking techniques and more you can get all the juicy details at ChuckKnowsBeef.com or enable the Chuck Knows Beef skill on your Alexa or Google Home device.
Mediterranean Steak Pasta with Tomato Olive Sauce
Ingredients
- 4 4-ounce sirloin tip steaks
- 8 ounces fettuccine
- 26 ounces jarred pasta sauce with olives or add 1/2 cup chopped olives of your choice
- 1 teaspoon dried oregano
- 1/4 cup mozzarella cheese grated
- 2 teaspoons fresh parsley chopped
Instructions
- Bring a large pot of water to a boil. Add a large pinch of salt and add the pasta.
- While the pasta cooks, heat a large non stick or cast iron skillet over medium heat. Add a teaspoon of oil if needed, then add your steaks. Cook to 10 to 15 degrees cooler than the temperature you want your meat to be when you serve it. (145 for medium rare or 160 for medium), turning once, about 11 to 13 minutes total.
- Remove the steaks and cover to keep warm. Drain the pasta if you haven’t already and keep warm.
- Add the pasta sauce and oregano to the same skillet the steaks were in. Add the olives if you didn’t have them in your sauce already and warm over medium heat until the sauce is hot.
- Add the steaks to the sauce and turn to coat. Add the pasta to a large dish. Transfer the steaks to the pasta and then spoon over the sauce.
- Top with the cheese and allow it to melt a few seconds then sprinkle on the parsley and serve warm.
About the Author
Rachel Ballard, RN, BSN brings more than 20 years of professional nursing expertise to Feast and Farm. With a love for nutrient dense foods that support wellness, she works to distill complex health information and current trends into recipes that fuel the best version of yourself. Read more about Rachel here.