Enjoy our modern twist on the classic puttanesca! A perfectly seasoned ribeye steak paired with a unique take on egg noodles makes for an elevated, classy meal!
Season steak generously with salt, pepper, and oregano on both sides.
On high heat, add olive oil and butter (if using) to a skillet. When the butter has melted, add in the steak to the middle of the skillet and cook the first side for 2-3 minutes, flip over and cook for another 2-3 minutes. Repeat until both sides have a dark crust and steak is cooked to your preferred doneness.
Transfer the steak to a cutting board. Let rest for 10 minutes before slicing to ensure juicy steak.
Egg Noodles Puttanesca
Boil water in a large pot. Add egg noodles and cook until al dente (8-10 minutes). Drain and set aside.
On medium heat, pour olive oil into a large skillet and add onions and garlic onion. Cook until onion is soft and translucent (4-5 minutes). Then add in mushrooms, season with salt and pepper, and simmer. Once mushrooms are soft, stir in in kale until wilted and tender.
Add in egg noodles into the puttanesca, and stir to combine. Top with grated Parmesan cheese, or omit if dairy-free.
Top with sliced ribeye steak, then sprinkle with red pepper flakes.