Steak Pasta Bacon Asparagus (Print-Friendly Version)
# What You'll Need:
→ Main Components
01 -
1 cup cooked steak, sliced thin and chopped into small pieces
02 -
8 ounces of a short pasta like fusilli or lumaconi
03 -
1/2 cup bacon, already crispy and crumbled up
04 -
1/3 cup shredded Parmigiano Reggiano
05 -
15 to 18 asparagus stalks, bottoms snapped off
→ Dressing
06 -
1/4 cup sour cream
07 -
2 teaspoons apple cider vinegar
08 -
1/4 cup mayonnaise
→ Seasoning (optional)
09 -
2 teaspoons Montreal Steak Seasoning or your favorite steak spice if your steak needs a flavor boost
10 -
Freshly ground black pepper for on top
# Step-by-Step Directions:
01 -
Get water bubbling with a good bit of salt. Boil the pasta following the box instructions till just al dente. Once that’s done, rinse it under cold water and set it aside so it dries out a little.
02 -
Cut your asparagus into little sections, about an inch each. Steam them for a few minutes—3 to 5 does the trick—until they’re bright green but not mushy. Lay them out to cool off.
03 -
Grab a bowl. Scoop in the sour cream and mayonnaise, then splash in the apple cider vinegar. Stir till it's all creamy. Toss in the steak seasoning or whatever blend you like now if you want.
04 -
Get your biggest bowl. Dump in the chilled pasta and add the dressing. Toss it around. Add the cheese, crumbled bacon, steak pieces, and asparagus. Stir everything so every scoop’s got a little bit of everything.
05 -
Twist some black pepper on top and serve right away to enjoy it while it's still extra crunchy and fresh.
# Helpful Notes:
01 -
Making this ahead? Hold off on the dressing and add it last minute to keep everything crisp.
02 -
Craving a smoky kick? Swap in smoked filet mignon for the steak chunks.
03 -
Did it get a little thick in the fridge? One scoop of sour cream stirs it right back together.