Greek Roast Beef and Pasta: A Surprisingly Filling Meal and a New Take on an Old.
It’s an interesting thing to consider: the Greek origins of pasta. The Greeks have a rich culinary history, and they have been using their famous Mediterranean ingredients for hundreds of years.
One of these ingredients is feta cheese, which you can use to make this delicious roast beef over pasta dish!
- 1 pound pasta, any kind, cooked according to package instructions
- 1 (1-pound) London broil
- 2 tablespoons olive oil, divided
- 1/2 teaspoon salt, divided
- 4 tablespoons chopped garlic, divided
- Half lemon juiced
1 (1-pound) London broil
Before you cook your roast beef, you’ll need to cut it into thin slices. If the London broil is still in one piece, take a sharp knife or kitchen shears and cut it down the middle lengthwise. Then, cut each half vertically into three equal-size steaks. Stack them on top of each other and slice them into 1⁄4-inch thick pieces for serving with pasta.
2 tablespoons olive oil, divided
- 1 tablespoon olive oil for cooking the beef
- 1 tablespoon olive oil for roasting the broccoli and garlic
- ¼ teaspoon kosher salt, divided
Preheat oven to 350°F. Place a large skillet over medium-high heat. Add 1 tablespoon olive oil and swirl to coat. Add beef, onions, and garlic; cook until browned, about 5 minutes (do not drain). Transfer mixture to a bowl. Add broccoli florets and remaining ¼ teaspoon kosher salt to hot skillet; cook 1 minute or until lightly browned on all sides (do not drain). Add broccoli mixture from pan to bowl with meat mixture; toss well to combine ingredients in bowl.
1/2 teaspoon salt, divided
Add salt to taste. This recipe calls for 1/2 teaspoon of kosher or sea salt, which is a good place to start. If the pasta doesn’t have enough flavor after you add the sauce and cheese, add more if desired.
4 tablespoons chopped garlic, divided
To make the garlic, use a garlic press or mince it with a knife.
1/2 lemon, juiced
To juice the lemon, make sure that you have a juicer or a reamer. The best way to do this is by cutting off the end of the lemon and then slowly rotating it while pushing down on it with your fingers. If you don’t have a juicer or reamer, you can use a fork to poke holes into the lemon and squeeze out some of its juices. It’s not as effective as using a reamer or juicer; however if you don’t have either of those items available to you at home, try this method.
- Add pasta to a large bowl and cover with water. Let the pasta sit for 5 minutes, then drain it in a colander.
- Heat the oil in a large skillet over medium-high heat, add salt and garlic, and cook until fragrant (about 1-2 minutes).
- Add roast beef cubes to the pan and cook for 2-3 minutes until browned on all sides. Remove beef from pan using tongs so you can use your spatula to break up any clumps of meat without damaging them too much—remember this is going over pasta later! If some of the liquid is still left behind after removing most of your roast beef pieces (and if you’re not using ground meat), pour in some dry white wine or chicken broth to deglaze before putting everything back into your pan—this will help remove any leftover bits while infusing your sauce with extra flavor!
- Roughly chop parsley leaves; add lemon juice; mix well with cooked pasta along with feta cheese crumbles at last minute prior returning mixture into serving bowls/plates before sprinkling remaining chopped parsley on top when ready serve hot!
That’s it! Now you’ll have a delicious Greek Roast Beef and Pasta. Let us know what you think.