Steak and Penne Salad

Submitted by yooper

"A wonderful main dish salad you can serve either warm or cold. The horseradish adds a bit of heat."

 

• Ready In: 25mins
• Ingredients: 10
• Serves: 4-6

ingredients

• 1 (16 ounce) package penne pasta
• 1 lb boneless beef chuck steak, cut into 1/4 inch strips
• 1 large red onion, cut into thin wedges
• 1 cup mayonnaise
• 1⁄2 cup sour cream
• 3 tablespoons prepared horseradish, drained
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
• 2 cups broccoli florets
• 4 plum tomatoes, chopped

directions

1. Cook pasta according to package directions.
2. Drain, rince, and cover to keep warm if serving warm.
3. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat.
4. Add steak and onion and cook 4 to 5 minutes, or until steak is browned, stirring occasionally.
5. Remove from heat.
6. In a large bowl, combine mayonnaise, sour cream, horseradish, salt, black pepper and remaining 3 tablesoons oil; mix well.
7. Add cooked pasta, beef mixture, broccoli, and tomatoes.
8. Toss until well combined and serve.

Reviews

[Bill Hilbrich]

This recipe scales down to a solo serving very nicely. I put the salt and pepper, along with just a touch of olive oil on a beef chuck eye steak,and fried it intact in a hot cast iron pan, 3 1/2 minutes to each side and then sliced the meat and followed the rest of the recipe as written. Thank You, I will definitely make this dish again.

 

[ltdsaloon16r]

We loved the flavours in this 'different' salad. I used rump steak and also used frozen broccoli. Planning on having this a lot over the Summer months, quick, easy and very tasty. Thanks for posting.

 

[Missyb33]

Every Monday is Pasta Day in my house and I have been looking for some different recipes for a change of pace. This one fit the bill and was excellent. The horseradish truly makes the dish and is great accompaniment to the beef, onions, tomatoes, and broccoli. I did not have fresh broccoli, so I added frozen to the penne during the last five minutes of boiling time. I decided to serve it warm and it was fantastic, tomorrow I will have the leftovers chilled and I bet it's even better!

 

[ShaGun]

I'd really give this 3.5 stars. I was excited to find the recipe because I had all the ingredients, but the end result was not bad -- but not something my family or church wanted to eat either. I took it to our church pot luck, and a little less than half of it was eaten. I won't make this again. I do have a couple tips, though. I made this the night before serving it using frozen broccoli. The broccoli was starting to discolor by the time I served it. Definitely don't add the broccoli until just before serving. I also added 1 pound of crumbled bacon, and my husband said this made it much more edible.