Last of the season’s tomatoes, last of the warmth, and last of the quick and mostly cold meals. Okay, we haven’t had any warmth since the 1st of September, and not even gradual autumn, just full-on rain, wind, and frost. But whenever the sun shines, it is the perfect opportunity to make this pasta salad with steak. Top it with homemade basil Hollandaise sauce for ultimate enjoyment.
This pasta salad with steak and homemade Hollandaise sauce is easy to make, has tons of flavor, and can be easily customized to your liking. It is one of my favorite ways to pack lunch for the office or wherever you are going since no heating up is really needed.
Ingredients
Taking all the flavors of late summer, this is what you will need to make this steak pasta salad and easy Hollandaise.
- Pasta of your choice
- Fillet mignon or any other steak cut
- Cannelini or butter beans
- Butter lettuce
- Tomatoes
- Corn
- Spring onions
- Butter
- Garlic
This steak and pasta salad are easily customizable. Add whatever you have or are growing in your garden. If you have an abundance of zucchinis like me, feel free to add fresh or grilled ones to the salad too.
Instructions
This creamy pasta salad with steak is very easy to make and basically throws itself together. All you really have to do is cook the pasta, sear the steak and corn, and make the easy Hollandaise.
Start by cooking the pasta of your choice and washing it under cold water to stop the cooking process and let it cool.
First things first, cook your steak. You may choose any cut of steak you want. I had a lean piece of filet mignon in the fridge, so that is what I used. I highly suggest adding salt and pepper to the meat before cooking. Also, it is quite essential to bring the meat up to room temperature and pat it dry.
My preferred cooking method is a cast iron skillet with oil, butter, and a crushed garlic clove. For this piece to get to medium I seared each piece for 1,5 minutes per side and rested it under foil.
If you are unsure of the piece of meat you have, google the cut and cooking times.
This can also be an ideal leftover steak salad recipe for an easy lunch after an evening roast or steak dinner.
While the meat is resting, mix all the cooked ingredients together in a large bowl. You can cut the veggies in any kind of way, I like to have different textures in a dish so I usually halve the cherry tomatoes, roll the lettuce in a cigar and thinly slice and cut the grilled corn off the cob and let it fall apart.
Steak and Hollandaise is a match made in heaven. And, opposite to what one may think, the sauce is easy to make. All you have to do is melt some butter and whisk it into egg yolks with salt, pepper, and lemon juice. Since I wanted to add fresh basil, I used an immersion blender for this. Just like you would make homemade mayonnaise.
Substitutions
Lettuce – use spinach, arugula, romaine lettuce, or any other leafy green of your choice
Vegetarian – replace steak with grilled tofu, halloumi or just skip it entirely
Variations
Spicy – add fresh chilies to the hollandaise for an extra kick of flavor
Lighter – use whole grain or gluten-free pasta for added protein and fewer carbs
Top tips
Don’t overcook the pasta. Cook it al dente, drain and then cool under cold water.
Pour the basil Hollandaise through a sieve to eliminate any solids and achieve a silky sauce.
This creamy steak pasta salad with homemade Hollandaise is a fantastic dish to make for any taste. Add some grilled chicken and it is super kid-friendly, switch up some veggies and it becomes a whole other food.
Pasta salad with steak and basil Hollandaise
Equipment
- Immersion blender or a food processor
Ingredients
Pasta salad
- 250 g pasta of your choice
- 300 g fillet mignon or any other steak cut I chose a less fatty one
- 150 g cannellini beans
- Butter lettuce
- ½ tsp pepper
- 1 tsp salt
- 100 g cherry tomatoes
- 1 corn on the cob
- Spring onions
- 1 tbsp extra virgin olive oil
- Salt and pepper for the steak
- 50 g butter
- 2 cloves of garlic
Basil Hollandaise
- 100 g butter
- 2 egg yolks
- 1 tablespoon lemon juice
- Bunch of fresh basil leaves about 5
- ⅓ teaspoon salt
Instructions
- Cook the pasta and cut all the veggies
- In a cast iron skillet add half of the butter and grill the corn cob from all sides, for about 5 minutes
- While the skillet is still hot, add a splash of extra virgin olive oil, and your steak
- For a filet mignon of my size, cook it for 2 minutes per side, add the butter and garlic after you flip it, and baste. Remove the steak from the pan and rest on a cutting board
- To make the Hollandaise start by melting the butter in a hot water bath
- In a separate bowl add the egg yolks, basil, lemon juice, and salt, and using an immersion blender, blend
- While blending, slowly drizzle in the molten butter until the sauce thickens
- For an extra smooth result, pass it through a sieve
Notes
Storage Tips
Ideally, store the salad separately from the steak and the sauce, but if you have mixed it all together, it can be kept in the fridge for up to 4 days.
If you are on the look-out for easy and light recipes try these