- ½ lb Farfalle Pasta
- 2 tbsp Unsalted Butter
- Tbsp Olive Oil*
- 10 oz Left Over Steak sliced thinly and cut into 1” strips
- Red Onion largely diced
- 2 Cloves of Garlic minced
- 10 Sun Dried Tomatoes Packaged in Oil, minced
- 2 Tbsp Flour
- 2½ c Whole Milk warmed in microwave for 1-2 minutes
- 1½ c Smoked Gouda Cheese Freshly Grated
- 2 c Baby Spinach Leaves roughly chopped
- ½ tsp Red Pepper Flakes
- Kosher Salt and Black Pepper
Bring a large pot of water to a boil and generously season with salt. Add pasta and cook to al dente, according to package instructions. Place large sauté pan over medium high heat and add steak strips. Cook just until warmed through. Remove steak and set aside.
Sauté onion in the same pan, until translucent. Stir in garlic and sundried tomatoes, and sauté for 30 seconds to one minute, until the garlic has softened. Sprinkle flour over vegetables and stir until mixture looks pasty.
Very slowly, stream in warmed milk and stir until no lumps remain. Lower temperature to medium low and allow to lightly simmer for 5 minutes or until raw flour flavor has completely dissipated, and the sauce has thickened slightly. Add the cheese, 1 tsp kosher salt, ½ tsp black pepper and a pinch of red pepper flakes, and stir until cheese is melted. Add spinach in three additions, stirring just until wilted. Add steak to the sauce. Serve over Farfalle and enjoy!
*Alternatively, in a cast iron skillet with 1 tbsp unsalted butter and 1 tbsp canola oil, sear 10 oz Ribeye over medium-high until cooked to desired doneness.
Would pair well with:
Buttery White Wine, such as Chardonnay
Light Red Wine, such as Pinot Noir