Mediterranean Steak Pasta with Tomato-Olive Sauce: A Flavor-Packed Delight
Table of Contents
Looking for a satisfying, flavorful meal that’s both hearty and Mediterranean-inspired? This Mediterranean Steak Pasta with Tomato-Olive Sauce recipe is an easy yet impressive dish that combines tender steak, al dente pasta, and a tangy tomato-olive sauce. Packed with protein, healthy fats, and fresh ingredients, this meal is perfect for a weeknight dinner or special occasion. The combination of savory steak and vibrant olives will have you coming back for seconds.
Ingredients:
Mediterranean Steak Pasta
For the Steak:
- 1 lb sirloin steak, thinly sliced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tbsp lemon juice
For the Tomato-Olive Sauce:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 (15 oz) can diced tomatoes, undrained
- 1/4 cup Kalamata olives, pitted and halved
- 1/4 cup green olives, pitted and halved
- 1/4 tsp red pepper flakes (optional for heat)
- 1 tsp dried oregano
- 1/4 cup fresh basil, chopped
- 1/2 cup vegetable broth
- 1 tbsp capers (optional)
- Salt and pepper to taste
For the Pasta:
- 8 oz penne pasta (or any pasta of your choice)
- 2 tsp salt for boiling water
- 1 tbsp olive oil (for drizzling pasta)
Instructions:
Mediterranean Steak Pasta
Step 1: Marinate the Steak
In a bowl, combine thinly sliced sirloin steak, salt, pepper, olive oil, garlic, smoked paprika, and lemon juice. Toss until the steak is evenly coated. Let it marinate for about 10-15 minutes while you prepare the other ingredients. This will allow the flavors to penetrate the meat and make it tender.
Step 2: Prepare the Pasta
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions (usually about 8-10 minutes) until the pasta is al dente. Drain the pasta and drizzle with 1 tbsp of olive oil to prevent sticking. Set aside.
Step 3: Sear the Steak
In a large skillet over medium-high heat, heat 2 tbsp olive oil. Add the marinated steak slices and sear them for 2-3 minutes per side, or until they are browned and cooked to your desired doneness. Remove the steak from the pan and set it aside, tented loosely with foil to keep warm.
Step 4: Make the Tomato-Olive Sauce
Using the same skillet (without cleaning it), add another 2 tbsp of olive oil. Sauté the onion and garlic for about 3-4 minutes, or until the onions are translucent and fragrant. Pour in the diced tomatoes with their juice, Kalamata olives, green olives, and red pepper flakes (if using). Stir in the oregano and vegetable broth.
Allow the sauce to simmer for 8-10 minutes, stirring occasionally. As the sauce thickens, add the capers (if using) and fresh basil. Taste and adjust seasoning with salt and pepper if needed.
Step 5: Combine and Serve
Return the seared steak to the skillet with the tomato-olive sauce, stirring gently to combine. Let the flavors meld together for 2 minutes over low heat. Serve the steak and sauce over the cooked pasta, and garnish with extra basil or a drizzle of lemon juice for added freshness.
Frequently Asked Questions (FAQs)
Q: Can I use a different cut of steak?
A: Yes, you can substitute sirloin with flank steak, ribeye, or even a tenderloin for a more luxurious experience. Make sure the steak is thinly sliced to ensure even cooking.
Q: What type of pasta works best for this recipe?
A: While penne is used in this recipe, other pasta shapes like fusilli, rigatoni, or even spaghetti can work well. Choose a pasta that holds onto the sauce.
Q: Can I add other vegetables to the dish?
A: Absolutely! You can add spinach, bell peppers, or zucchini for additional nutrients and flavor. Just sauté them with the onions and garlic to integrate them into the sauce.
Q: Is there a vegetarian option?
A: For a vegetarian twist, substitute the steak with grilled eggplant or portobello mushrooms. You can also use plant-based steak alternatives.
Q: Can I make the sauce ahead of time?
A: Yes, the tomato-olive sauce can be made up to 2 days in advance and stored in the fridge. Just reheat it gently before serving.
Notes
Mediterranean Steak Pasta
- Marinate the Steak Longer for More Flavor: If you have time, marinate the steak for at least 30 minutes to 1 hour to infuse more flavor into the meat.
- Olive Selection: Both Kalamata and green olives add a wonderful tangy contrast to the sauce, but feel free to use your favorite types.
- Adjust the Spice Level: The red pepper flakes add a touch of heat, but you can leave them out or increase the amount depending on your spice tolerance.
- Fresh Herbs: For the best flavor, use fresh basil and oregano when possible. If you only have dried, reduce the quantity as dried herbs are more concentrated.
Nutritional Information (Per Serving)
Mediterranean Steak Pasta
- Calories: 620 kcal
- Carbohydrates: 58g
- Protein: 32g
- Fat: 28g
- Saturated Fat: 8g
- Cholesterol: 80mg
- Sodium: 900mg
- Fiber: 5g
- Sugar: 6g
Conclusion
This Mediterranean Steak Pasta with Tomato-Olive Sauce is a perfect blend of savory steak, tangy olives, and rich tomato sauce, all over a bed of tender pasta. Whether you’re preparing it for a family dinner or a date night, this dish delivers on flavor, nutrition, and satisfaction. Plus, it’s customizable to suit your taste preferences. Give it a try today and bring the flavors of the Mediterranean to your kitchen!
Enjoy cooking this dish? Share your experience in the comments or let us know any twists you added to make it your own!
Mediterranean Steak Pasta
:with Tomato-Olive Sauce: A Flavor-Packed Delight Recipe Video
Mediterranean Steak Pasta with Tomato-Olive Sauce: A Flavor-Packed Delight
Ingredients
- For the Steak:
- 1 lb sirloin steak thinly sliced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 tsp smoked paprika
- 1 tbsp lemon juice
- For the Tomato-Olive Sauce:
- 2 tbsp olive oil
- 1 medium onion finely chopped
- 4 cloves garlic minced
- 1 15 oz can diced tomatoes, undrained
- 1/4 cup Kalamata olives pitted and halved
- 1/4 cup green olives pitted and halved
- 1/4 tsp red pepper flakes optional for heat
- 1 tsp dried oregano
- 1/4 cup fresh basil chopped
- 1/2 cup vegetable broth
- 1 tbsp capers optional
- Salt and pepper to taste
- For the Pasta:
- 8 oz penne pasta or any pasta of your choice
- 2 tsp salt for boiling water
- 1 tbsp olive oil for drizzling pasta
Instructions
- Step 1: Marinate the Steak
- In a bowl, combine thinly sliced sirloin steak, salt, pepper, olive oil, garlic, smoked paprika, and lemon juice. Toss until the steak is evenly coated. Let it marinate for about 10-15 minutes while you prepare the other ingredients. This will allow the flavors to penetrate the meat and make it tender.
- Step 2: Prepare the Pasta
- Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions (usually about 8-10 minutes) until the pasta is al dente. Drain the pasta and drizzle with 1 tbsp of olive oil to prevent sticking. Set aside.
- Step 3: Sear the Steak
- In a large skillet over medium-high heat, heat 2 tbsp olive oil. Add the marinated steak slices and sear them for 2-3 minutes per side, or until they are browned and cooked to your desired doneness. Remove the steak from the pan and set it aside, tented loosely with foil to keep warm.
- Step 4: Make the Tomato-Olive Sauce
- Using the same skillet (without cleaning it), add another 2 tbsp of olive oil. Sauté the onion and garlic for about 3-4 minutes, or until the onions are translucent and fragrant. Pour in the diced tomatoes with their juice, Kalamata olives, green olives, and red pepper flakes (if using). Stir in the oregano and vegetable broth.
- Allow the sauce to simmer for 8-10 minutes, stirring occasionally. As the sauce thickens, add the capers (if using) and fresh basil. Taste and adjust seasoning with salt and pepper if needed.
- Step 5: Combine and Serve
- Return the seared steak to the skillet with the tomato-olive sauce, stirring gently to combine. Let the flavors meld together for 2 minutes over low heat. Serve the steak and sauce over the cooked pasta, and garnish with extra basil or a drizzle of lemon juice for added freshness.
