On Sunday my sister and her boyfriend came over for dinner and we grilled some steaks. They told me to keep the leftover meat, because they never knew what to do with it, since heating up the steak in the microwave would end up cooking it further and making it not as good to eat as the freshly cooked ones.
I love having leftover meat on hand because the easiest thing to do with it is to throw it into pasta, one of my favorite things to eat. It’s also a great way to stretch a portion of meat out further, which is a trick I lived by in college.
While it’s hard to tell from the picture, the pasta ends up being coated in a creamy, cheesy, tomato-y sauce that just walks the line of being a satisfying comfort food without feeling like it’s weighing you down.
This recipe is very slightly adapted from one of my favorite Pioneer Woman recipes, and I love it because it’s so simple and easy to make. Seriously, I made it while watching the Red Sox beat the Rays in their last ALDS game, you know I wasn’t about to waste time making anything complicated or time consuming! American League Championship Series, here we come!!
1/2 lb pasta, whatever shape you have on hand
2 cloves of garlic, minced
dash of red pepper flakes
1 16 oz can of diced tomatoes
1 tablespoon of tomato paste
1/2 cup chicken stock
1/2 cup crumbled blue cheese
2 1/2 cups baby spinach
6-8 oz steak, cooked medium rare and sliced thinly
salt and pepper
Bring a large pot of water to a boil, and cook the pasta according to directions for al dente.
In a large saute pan, heat roughly 1 tablespoon of olive oil over medium heat. Add the garlic and red pepper flakes and saute 1-2 minutes. Add in diced tomatoes, tomato paste, and chicken stock, and bring to a simmer. Mix in cheese crumbles and and cook until sauce is thick and creamy (literally around two minutes). Add salt and pepper to taste.
Add in spinach and stir the sauce until the spinach starts to wilt. Then, stir in drained pasta and sliced steak, stirring until pasta is coated and steak is just warmed through.
Estimated cook time? Around 15 minutes!
As a side I threw some cauliflower florets into the oven to roast, and I ate them out of my pasta bowl after I was finished so they could soak up the leftover sauce- so good!