Oven-Finished Sirloin over Garlicky Spinach-Tomato Pasta
A more classic steak-and-pasta option: seared sirloin served over a warm tangle of garlicky spinach, roasted tomatoes, and pasta. It uses March-friendly greens and greenhouse tomatoes without repeating your recent mushroom-heavy steak dinners.
Back to full listIngredients
- Certified Angus Beef Choice Top Sirloin Steak 1 lb $12.99/lb sale
- Simple Truth Organic® Baby Spinach BIG DEAL! 5-6 oz $5.00
- Fresh Grape Tomatoes 10 oz $3.99
- Jumbo Yellow Onions 1/2 medium $1.49/lb
- Garlic 3 cloves $1.50 each
- Dry pasta 6-8 oz pantry
- Lemon 1/2 to 1 $1.69 each
- Olive oil, salt, pepper, dried herbs if you have them as needed pantry
Instructions
- Heat oven to 425°F. Toss 10 oz grape tomatoes with olive oil, salt, and pepper on a small sheet pan. Roast 15-18 minutes until blistered.
- Cook 6-8 oz pasta in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
- Pat dry 1 lb top sirloin steak and season with salt and pepper. Heat an oven-safe skillet over medium-high with 1 tablespoon oil. Sear the steak 3-4 minutes per side, then transfer to the oven for 4-6 minutes more for medium-rare to medium, depending on thickness. Rest 5-10 minutes.
- In the same skillet, lower heat to medium. Add 1/2 sliced yellow onion and cook 3-4 minutes. Add 3 minced garlic cloves and stir 30 seconds.
- Add 5-6 oz baby spinach and let it wilt. Stir in the roasted tomatoes and drained pasta with a splash of reserved pasta water and a squeeze of lemon.
- Slice the rested steak thinly against the grain. Plate the pasta mixture and top with steak slices. Finish with black pepper and another little squeeze of lemon.
Cook time: 45 minutes
Estimated cost: $14-18
Health notes: Protein-forward and satisfying, with plenty of greens. Use whole-wheat pasta if preferred.
Drink pairing: Cabernet Franc or Chianti.