Foodie Friday: Greek Steak & Pasta

Photo from the Northwestern Steakhouse

Photo from the Northwestern Steakhouse

In honor of my birthday, which was on Tuesday this week, and my tradition of eating out at the Northwestern Steakhouse in Mason City, I will be sharing a similar greek steak recipe that you can try out. I will warn you, these steaks are delicious, but are not even close to how great the steaks are at the restaurant. 🙂 The waitresses always told me that it was their oven that made it so good. I still believe them to this day.

Greek Steak & Pasta

  • Servings: 2
  • Difficulty: easy
  • Print

Ingredients:

My version of the Greek Steak & Pasta

My version of the Greek Steak & Pasta

  • 1/2 stick Butter
  • 1/4 cup EVOO
  • 2 Chicken Bouillon Cubes (crushed) (I use beef since Spenser is allergic to chicken)
  • 1/4 heaping tsp Garlic Powder
  • 1 tsp Greek Seasoning
  • 2 (2″ thick) Beef Filet
  • 8 oz. spaghetti, cooked and drained
  • Parmesan Cheese

Directions:

  1. Preheat Oven to 350°
  2. Heat the first 5 ingredients in a sauce pan until putter is melted. Stir frequently.
  3. Pour over the steaks in a small baking pan. Turn steaks to coat.
  4. Bake at 350° for 10-15 minutes, then turn steaks.
  5. Cook for another 10-15 minutes to desired doneness.
    • Medium Rare: 130-135
    • Medium: 135-140
    • Medium Well: 140-150
    • Well Done: 155+
  6. Put steaks on plates. Combine the cooked pasta with the pan juices from the steak, then toss to coat.
  7. Top pasta with Parmesan cheese then serve.

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