Tortellini with Steak and Blue Cheese
Do you like a classic wedge salad? Then you’ll love this Tortellini with Steak and Blue Cheese!
Servings: 4 servings
Calories: 677kcal
Ingredients
For the Pasta
- 1 12-oz. package spinach tortellini
- 2 Roma tomatoes diced
- ⅓ cup red onion thinly sliced
- ½ cup blue cheese crumbled
- 8 slices thick-cut bacon cooked and crumbled
- ½ cup blue cheese dressing
- {garnish} green onions chopped
For the Steak
- ⅓ cup soy sauce
- ⅓ cup olive oil
- ¼ cup lemon juice
- ¼ cup Worcestershire sauce
- 2 Tbsp dried basil
- 1 Tbsp dried parsley
- 1 Tbsp garlic powder
- 1 tsp black pepper
- 2 6-8 oz. ribeye steaks
Instructions
For the Pasta
- Cook the tortellini according to the package instructions; rinse, drain and set aside. (Tip: Toss the pasta in 1-2 Tbsp of milk to prevent it from sticking together once rinsed.)
For the Steak
- Using a small bowl, add all marinade ingredients (soy sauce, olive oil, lemon juice, Worcestershire sauce, dried basil, dried parsley, garlic powder and pepper).
- Place steaks in a small baking dish. Pour marinade on top, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 30 minutes, or up to 8 hours.
- Preheat grill to high heat.
- Grill steaks for 3-4 minutes per side (medium-rare to medium). Turn gas off (or close grill air vents) and continue grilling until steaks reach desired doneness (~4-8 more minutes depending on thickness of steaks).
- Transfer steaks to cutting board and let stand for 5 minutes.
- Slice steaks against the grain.
- Divide pasta evenly onto plates and top with tomatoes, red onion, blue cheese, bacon and sliced ribeye steaks. Garnish with green onions and blue cheese dressing before serving.
Nutrition
Calories: 677kcal | Carbohydrates: 52g | Protein: 41g | Fat: 68g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 2718mg | Potassium: 723mg | Fiber: 4g | Sugar: 7g | Vitamin A: 706IU | Vitamin C: 14mg | Calcium: 368mg | Iron: 7mg
