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Garlic Butter Steak and Asparagus Pasta

A three-part recipe
Prep time: 35 minutes
Total time: 60 minutes
Marinade
4 - flank steaks
2 Tbsp - olive oil
2 Tbsp - soy sauce
1 Tbsp - minced garlic

Pasta
5 cups - water
Pinch of salt
8 oz - penne pasta
1 Tbsp - butter

Veggies
2 Tbsp - butter
Marinated steak
2 Tbsp - butter
4 oz - mushrooms
10-15 stalks - asparagus
1 medium - yellow onion
½ cup - beef broth

  1. Add all marinade ingredients into a ziploc. Refrigerate for 30 minutes.
  2. Boil 5 cups water in a large pot or a deep pan and bring to a boil over medium heat. When it comes to a rolling boil, add noodles and salt. Boil until noodles are al dente around 8-12 minutes or according to instructions on box. Stir occasionally in between. Strain noodles. Place back in pot and add butter.
  3. While waiting for noodles, set pan to medium heat. Add butter. Once butter starts to bubble up, add marinated steak. Cook on each side for 6-8 minutes or until cooked to medium-rare. Remove meat and set aside - keeping it warm. Chop veggies while waiting.
  4. Keep heat on medium heat. Add remaining butter and chopped vegetables. Put a lid on to help contain the heat. Cook for 5 minutes stirring occasionally. Add broth and cook for 5 more minutes.
  5. Cut meat lengthwise. Add vegetables and noodles. Stir all together. Add a little parmesan cheese on top and enjoy!

Notes
I use a cast iron pan to cook steaks and veggies as well as using it for the final dish.
The steak in the picture is cubed steak. Next time I make it I will use flank steak.
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