1/2 Photos of Solo Honey Mustard Steak and Pasta
Bill Hilbrich's Note:
The flavor of the sauce is subtle enough to allow the taste of the steak to come through. If Beef Chuck Eye Steak is not available, I would suggest Sirloin. Green Peas might be a nice alternative to the Mushrooms. Cooking is a Creative Sport.
My Private Note
Units: US | Metric
- 1Cook the pasta in 2 quarts of salted boiling water for about 8 minutes or until done.
- 2Cover both sides of the steak with the salt and pepper, and just enough of the olive oil to give it a slight shine.
- 3Pour the rest of the olive oil, mustard and honey into a shallow pasta dish.
- 4Place the steak in a hot frying pan (I like cast iron) and cook for 3 1/2 minutes per side.
- 5When the steak is done, set aside to rest and add the mushrooms and liquid to the hot pan and scrape the cooked bits off the bottom.
- 6Add the drained pasta, stir once, and pour into the dish.
- 7Slice the steak into thin strips, add to the pasta and toss until everything is coated with the honey mustard mixture.
- 8Serve with a Green Salad.
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Nutritional Facts for Solo Honey Mustard Steak and Pasta
Serving Size: 1 (275 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 597.5
- Calories from Fat 164
- Total Fat 18.3 g
- Saturated Fat 3.2 g
- Cholesterol 45.9 mg
- Sodium 1241.8 mg
- Total Carbohydrate 77.6 g
- Dietary Fiber 3.8 g
- Sugars 8.2 g
- Protein 30.0 g
The following items or measurements are not included:
chuck eye steak