BBQ Steak Pasta
450kcal
Ingredients
- 1 pound flank steak, thinly sliced against the grain
- 8 ounces penne pasta
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 cup barbecue sauce check for halal certification
- 0.5 cup beef broth
- 1 teaspoon smoked paprika
- 0.5 teaspoon black pepper
- 0.25 teaspoon salt
- 0.25 cup fresh parsley, chopped
Method
- Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add the sliced steak and cook for 3–4 minutes until browned. Remove from the skillet and set aside.
- In the same skillet, add the diced onion and cook for 2–3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Pour in the barbecue sauce, beef broth, smoked paprika, black pepper, and salt. Stir well and simmer for 3–4 minutes until slightly thickened.
- Return the cooked steak to the skillet and toss to coat in the sauce. Add the drained pasta and stir until evenly combined.
- Garnish with fresh parsley and serve warm.
Nutrition
Calories450kcalCarbohydrates55gProtein35gFat12gSaturated Fat3gCholesterol70mgSodium800mgPotassium600mgFiber3gSugar15gVitamin A15IUVitamin C10mgCalcium4mgIron20mg
Notes
For a lighter version, swap half the pasta with zucchini noodles. Leftovers keep wonderfully for 3 days—just add a splash of broth when reheating to revive the sauce.