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White bowl with gluten-free noodles, steak, leeks, and carrots with more in a pan behind it.
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Gluten-Free Leftover Steak Pasta

Ready in just 25 minutes with caramelized carrots and savory chunks of beef, this leftover steak pasta is drizzled with balsamic vinegar for easy, delicious, flavor.
Course dinner
Cuisine American
Keyword gluten free dinner,
Prep Time 5 minutes
Cook Time 20 minutes
0 minutes
Total Time 25 minutes
Servings 3
Calories 470kcal
Author Shelby Stover

Ingredients

For the pasta

  • 3 cloves Garlic minced
  • 2 Carrots peeled and chopped
  • 1 tablespoon Avocado oil
  • 1 tablespoon Maple syrup
  • 1 inch Leek sliced
  • ⅓ cup Sundried tomatoes
  • 2 tablespoons Balsamic Vinegar
  • 1 tablespoon Water
  • 10 ounces Steak cooked and sliced
  • Salt and pepper to taste
  • 2.5 cups Gluten-free Pasta

For the dressing

  • 2 tablespoons Balsamic vinegar
  • 1 tablespoon Avocado oil

Instructions

  • Heat a skillet over medium high heat and add the avocado oil and garlic. Let the garlic sizzle a bit.
  • Add in the carrots and cook with the garlic for 3-5 minutes before adding in the water and a pinch of salt to help them steam.
  • Boil the water and cook pasta according to the package directions.
  • Once most of the water has burned off and the carrots are starting to cook through, drizzle on the maple syrup. Cook for another 5 minutes, turning up the heat slightly if needed and scraping/stirring the carrots.
  • Turn the heat to medium and add in the sundried tomatoes, steak, leeks, salt and pepper. Cooked for 5 more minutes stirring frequently.
  • Drizzle on the balsamic vinegar and cook another two minutes.
  • Portion the pasta into bowls and top it with the steak mixture. Whisk together the dressing ingredients and drizzle over top of each bowl.
  • Enjoy.

Video

Notes

Candy the carrots as much as you like. I personally leave a bit of liquid in the pan, but you can candy them fully until a bit charred on the outside if you like.
If you prefer a “saucier” type of dressing, add more water after you’ve candied the carrots and let it mix with the balsamic vinegar. Add an extra splash of oil will help here too and let everything stir together for a minute.
When portioning, there will be more sauce at the bottom of the pan that you can pour over top of the pasta.

Nutrition

Calories: 470kcal | Carbohydrates: 56g | Protein: 25g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 57mg | Sodium: 136mg | Potassium: 922mg | Fiber: 4g | Sugar: 14g | Vitamin A: 6915IU | Vitamin C: 8mg | Calcium: 59mg | Iron: 3mg