Ribeye Steak with Egg Noodles Puttanesca
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!
Ingredients
Simple & Delicious Ribeye Steak
- 1 lb ribeye steak
- 1/2 tbsp olive oil
- 1/2 tbsp butter sub more olive oil
- salt & pepper to taste (we use 1/4 tsp each)
- oregano to taste (we use 1/4 tsp)
Egg Noodles Puttanesca
- 8 oz egg noodles
- 1 tbsp olive oil
- 1/2 onion chopped
- 2 cups kale chopped
- 2 cloves garlic minced
- 1 handful mushrooms sliced
- 1 tsp red pepper flakes
- salt and pepper to taste
- 1/2 cup parmesan cheese grated (optional)
Instructions
Simple & Delicious Ribeye Steak
- 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.
- Serve immediately. ENJOY!
Nutrition
Calories: 684kcal
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