Hannaford homepage
Close

Print This Recipe

Marinated Angus Rib Eye Steaks w/ Pasta Salad

Avreage Rating

null

Get Ready

Servings: Serves 6

Cook Time: 12 minutes

Prep Time: 0 minutes

Ingredients

3 tablespoons Inspirations Black Pepper Dipping oil
2 tablespoons Inspirations Maine Maple Mustard
1/2 cup Inspirations Sesame Ginger stir-fry sauce
2 to 4 each boneless rib eye steaks
1 (1 lb.) box Hannaford penne rigate pasta
1 (12 oz.) bag frozen Hannaford Microwave Steam-in-Bag broccoli florets
3 tablespoons olive oil
1 cup Nature's Place Sundried Tomato balsamic vinaigrette
1/3 cup Nature's Place creamy peanut butter
1/3 cup Hannaford sunflower seeds
0 each salt to taste
0 each freshly ground black pepper to taste

Directions

1. Prepare the steak. In a small bowl, whisk together oil, mustard, and stir-fry sauce until well combined. Place steaks in a resealable bag and add marinade, making sure to completely coat steak. Seal and marinate in refrigerator for 4to 6 hours.
2. When ready to cook, preheat grill. Remove steak from fridge and allow to warm up slightly while you prepare the pasta. Bring 1 gallon of water to boil in a large pot over high heat. Add 1 Tbsp. salt and the pasta and stir. Cook until pasta is al dente, about 10 to 12 minutes.
3. While pasta cooks, cook broccoli in bag according to package instructions. Transfer to a large bowl. Drain pasta and add to broccoli, along with the olive oil. Stir to mix well.
4. In a small bowl, combine vinaigrette and peanut butter and mix until smooth. Add to the pasta and stir to distribute evenly. Stir in sunflower seeds. Season with salt and pepper to taste.
5. Remove steak from the marinade and discard marinade. Grill to desired doneness.
6. To serve, divide steaks among 6 plates and serve with pasta salad on the side.
Source: Fresh Magazine March, April 2010

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 920 kcal (46%)
Calories from Fat 468 kcal (0%)
Total Fat 52 g (80%)
Saturated Fat 5 g (25%)
Cholesterol 75 mg (25%)
Sodium 810 mg (33%)
Total Carbohydrates 72 g (24%)
Dietary Fiber 5 g (20%)
Protein 41 g (68%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a

send to printer

loading