Description
This Garlic Butter Steak with Egg Noodles and Spinach Salad is a delicious and satisfying meal featuring tender sirloin steak cooked in a fragrant garlic butter sauce, served over perfectly cooked egg noodles, accompanied by a fresh and vibrant spinach salad with a balsamic dressing. It combines rich, savory flavors with fresh vegetables for a balanced and fulfilling dinner.
Ingredients
Scale
Steak and Noodles
- 1 lb (450g) sirloin steak, thinly sliced
- 8 oz (225g) egg noodles
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Spinach Salad
- 4 cups fresh baby spinach
- 1/2 red onion, thinly sliced
- 1/4 cup cherry tomatoes, halved
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Egg Noodles: Bring a large pot of salted water to a boil to cook the egg noodles.
- Cook the Egg Noodles: Add the egg noodles to the boiling water and cook according to package instructions until al dente.
- Drain Noodles: Drain the cooked egg noodles and set them aside for later use.
- Season the Steak: Season the thinly sliced sirloin steak with salt and freshly ground black pepper to taste.
- Heat Oil: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Cook the Steak: Add the seasoned steak slices to the skillet and cook them for 2-3 minutes on each side until they are nicely browned and cooked to your preferred doneness.
- Remove Steak: Take the cooked steak out of the skillet and set it aside to keep warm.
- Prepare Garlic Butter Sauce: Reduce the skillet heat to medium, add 3 tablespoons of unsalted butter and the minced garlic, sautéing until fragrant for about 1 minute.
- Toss Steak in Sauce: Return the cooked steak slices to the skillet and toss them to coat thoroughly in the garlic butter sauce.
- Combine with Noodles: Add the cooked egg noodles to the skillet with the steak and sauce, tossing everything together until the noodles are well coated.
- Garnish: Remove the skillet from heat and garnish the steak and noodles with chopped fresh parsley.
- Prepare Spinach Salad: In a large bowl, combine 4 cups of fresh baby spinach, thinly sliced half a red onion, and halved 1/4 cup cherry tomatoes.
- Make Salad Dressing: In a small bowl, whisk together 2 tablespoons of balsamic vinegar, 1 tablespoon olive oil, salt, and freshly ground black pepper to taste.
- Toss Salad: Drizzle the dressing over the spinach mixture and toss well to combine.
- Serve: Plate the garlic butter steak and egg noodles alongside the fresh spinach salad and enjoy your meal!
Notes
- For best results, slice the steak thinly against the grain for tenderness.
- You can substitute sirloin steak with ribeye or flank steak depending on preference.
- Adjust the balsamic vinegar and olive oil ratio in the salad dressing to your taste.
- Use fresh garlic for the most aromatic garlic butter sauce.
- Leftover steak can be stored in the refrigerator for up to 2 days.
- To make this recipe gluten-free, use gluten-free egg noodles or substitute with zucchini noodles.
