Gluten-Free Leftover Steak Pasta
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Gluten-Free Leftover Steak Pasta
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Ready in just 25 minutes with caramelized carrots and savory chunks of beef, this leftover steak pasta is drizzled with balsamic vinegar for easy, delicious, flavor.
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Ingredients
For the pasta
- 3 cloves garlic minced
- 2 carrots peeled and chopped
- 1 tablespoon avocado oil
- 1 tablespoon maple syrup
- 1 inch leek sliced
- ⅓ cup sundried tomatoes
- 2 tablespoons balsamic vinegar
- 1 tablespoon water
- 10 ounces steak cooked and sliced
- salt and pepper to taste
- 2.5 cups gluten-free pasta
For the dressing
- 2 tablespoons balsamic vinegar
- 1 tablespoon avocado oil
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Instructions
- Heat a skillet over medium high heat and add the avocado oil and garlic. Let the garlic sizzle a bit.
- Add in the carrots and cook with the garlic for 3-5 minutes before adding in the water and a pinch of salt to help them steam.
- Boil the water and cook pasta according to the package directions.
- Once most of the water has burned off and the carrots are starting to cook through, drizzle on the maple syrup. Cook for another 5 minutes, turning up the heat slightly if needed and scraping/stirring the carrots.
- Turn the heat to medium and add in the sundried tomatoes, steak, leeks, salt and pepper. Cooked for 5 more minutes stirring frequently.
- Drizzle on the balsamic vinegar and cook another two minutes.
- Portion the pasta into bowls and top it with the steak mixture. Whisk together the dressing ingredients and drizzle over top of each bowl.
- Enjoy.
Notes
- Candy the carrots as much as you like. I personally leave a bit of liquid in the pan, but you can candy them fully until a bit charred on the outside if you like.
- If you prefer a “saucier” type of dressing, add more water after you’ve candied the carrots and let it mix with the balsamic vinegar. Add an extra splash of oil will help here too and let everything stir together for a minute.
- When portioning, there will be more sauce at the bottom of the pan that you can pour over top of the pasta.
Nutrition Information
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Calories
470kcal
(24%)
Carbohydrates
56g
(19%)
Protein
25g
(50%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.04g
Cholesterol
57mg
(19%)
Sodium
136mg
(6%)
Potassium
922mg
(26%)
Fiber
4g
(16%)
Sugar
14g
(28%)
Vitamin A
6915IU
(138%)
Vitamin C
8mg
(9%)
Calcium
59mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 470 kcal
% Daily Value*
| Calories | 470kcal | 24% |
| Carbohydrates | 56g | 19% |
| Protein | 25g | 50% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 57mg | 19% |
| Sodium | 136mg | 6% |
| Potassium | 922mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 14g | 28% |
| Vitamin A | 6915IU | 138% |
| Vitamin C | 8mg | 9% |
| Calcium | 59mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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