Solo Honey Mustard Steak and Pasta
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.
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INGREDIENTS
Nutrition- 3 -4ounces beef chuck eye steak (OR Sirloin)
- 1
- 1tablespoon dijon-style mustard
- 1teaspoon honey
- 1tablespoon olive oil
- 1⁄2teaspoon salt
- 1⁄2teaspoon black pepper
- 2ounces cans sliced mushrooms, and half of the can liquid
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DIRECTIONS
- Cook the pasta in 2 quarts of salted boiling water for about 8 minutes or until done.
- Cover both sides of the steak with the salt and pepper, and just enough of the olive oil to give it a slight shine.
- Pour the rest of the olive oil, mustard and honey into a shallow pasta dish.
- Place the steak in a hot frying pan (I like cast iron) and cook for 3 1/2 minutes per side.
- When 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.
- Add the drained pasta, stir once, and pour into the dish.
- Slice the steak into thin strips, add to the pasta and toss until everything is coated with the honey mustard mixture.
- Serve with a Green Salad.
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