Add To Favorites
A great way to used leftover grilled steak! (skip step 2) adapted from delish.com
Heat a large pot of salted water to boiling. Cook pasta according to package directions until al dente, drain and set aside. Reserve 1 cup of pasta water.
Coat both sides of steak with oil and season generously with salt and pepper. In a large skillet over medium-high heat, cook steak until your desired doneness, approx 4 minutes per side for medium-rare. Transfer to a plate and let rest for 10 minutes.
In the same pan as the steak, add Pesto olive oil and then garlic and cook until fragrant, 1 minute. Whisk in flour and cook 1-2 minutes. Reduce heat to medium-low, add milk and simmer until thickened. Add parsley, Parmesan and season with salt and pepper. Add tomatoes and cook 2 minutes.
Add cooked pasta to the sauce and toss to coat. Add spinach and cook until wilted. If the sauce seems too thick, add reserved pasta water 1/4 cup at a time.
Plate noodles and sauce, top with sliced steak and drizzle with balsamic glaze.
This recipe does not have any reviews yet.
Sign up now for our email newsletter!
Click here for our newsletter archive.
Download our nutritional fact sheets:
Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.