Description
This Garlic Butter Steak with Egg Noodles and Spinach Salad is a flavorful, quick-to-make dinner perfect for weeknights. Tender sirloin steak slices are cooked to perfection in a savory garlic butter sauce and tossed with al dente egg noodles. Served alongside a fresh, vibrant spinach salad dressed with tangy balsamic vinaigrette, this dish balances richness with freshness for a satisfying and well-rounded meal.
Ingredients
Scale
For the Steak and Noodles
- 1 lb (450g) sirloin steak, thinly sliced
- 8 oz (225g) egg noodles
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
For the Spinach Salad
- 4 cups fresh baby spinach
- 1/2 red onion, thinly sliced
- 1/4 cup cherry tomatoes, halved
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Egg Noodles: Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions until al dente, then drain and set aside.
- Cook the Steak: Season the thinly sliced sirloin steak with salt and freshly ground black pepper. Heat olive oil in a large skillet over medium-high heat. Add the steak slices and cook for 2-3 minutes per side, until browned and cooked to your desired doneness. Remove the steak from the skillet and set aside.
- Prepare the Garlic Butter Sauce: Reduce heat to medium in the same skillet. Add butter and minced garlic, sautéing until fragrant, about 1 minute. Return the cooked steak to the skillet and toss to coat the meat evenly with the garlic butter sauce. Remove the skillet from heat.
- Combine with Egg Noodles: Add the cooked egg noodles to the skillet with the steak and garlic butter sauce. Toss everything together gently until the noodles and steak are well coated with the sauce. Garnish with chopped fresh parsley.
- Prepare the Spinach Salad: In a large bowl, combine the fresh baby spinach, thinly sliced red onion, and halved cherry tomatoes. In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and black pepper. Drizzle the dressing over the salad and toss gently to combine.
- Serve: Plate the garlic butter steak and egg noodles alongside the fresh spinach salad. Enjoy your meal!
Notes
- Use sirloin steak for tenderness; you can substitute with ribeye or flank steak if preferred.
- Make sure not to overcook the steak slices to keep them juicy and tender.
- Adjust the amount of garlic according to your taste preference.
- This recipe can be doubled for larger gatherings.
- Fresh parsley adds a nice color and flavor, but it’s optional.
- For a gluten-free option, substitute egg noodles with gluten-free pasta.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop.
