Mambo Baked Feta & Cherry Tomato Pasta with Montreal Cast Iron Skillet Steak and Stovetop Broccoli

Updated: Jan 10

Steak Night with a Difference

By: Pam Smith, RDN


Take the guess-work out of cooking and add in the fun, all from your own kitchen! Grab your recipe, grocery list, prep sheet, and wine pairing below, and then cook along with Pam! Come join others who are making this meal and many more in the P.S. Flavor!™ Cooking Club group on Facebook at facebook.com/groups/psflavorclub. (This meal is from the March 2021 cooking class.) Want to get the flavors that make this meal magical? They’re all available at psflavor.com!

It's a wonderful life -- so live it fully and share it with those you love. - Pam Smith, RDN

Mambo Baked Feta and Cherry Tomato Pasta


Yields: 4 Servings


Ingredients

  • 2 pints (2 pounds) cherry or grape tomatoes

  • 4 cloves garlic, halved lengthwise

  • 2 tablespoons extra virgin olive oil, plus more for drizzle

  • 2 teaspoons P.S. Flavor!™ Creole Kitchen

  • 1 tablespoon P.S. Flavor!™ Mambo Italiano

  • 1 block (7 ounces) Greek feta cheese

  • Salt, for pasta water

  • 12 ounces medium-length dried pasta (reginetti, campanelle, fusilli, rotini – ideally whole grain)

  • Montreal Kitchen Cast Iron Skillet Steaks, recipe follows

  • 1/4 cup julienne of basil and fresh basil leaves, for garnish (optional)

  • Stovetop Broccoli, recipe follows


Method

  1. Position a rack in the top part of the oven and preheat oven to 425 degrees F.

  2. In a 9x13 inch baking dish, combine the tomatoes, garlic, 2 tablespoons olive oil, 1 1/2 teaspoons Creole Kitchen and the Mambo Italiano; toss to coat. Place the feta cheese in the center of the tomatoes mixture, top with a drizzle of olive oil, and sprinkle with remaining Creole Kitchen.

  3. Place dish in oven for 30-35 minutes, until the garlic softens and the tomatoes begin to burst their skins.

  4. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta water and then drain the pasta.

  5. When the tomatoes have begun to burst their skins, turn up the oven temperature to 450º F and bake another 10-15 minutes until the tomatoes slightly blister and char, and the feta is lightly browned.

  6. Cook Montreal Kitchen Cast Iron Skillet Steaks while oven is at 450º F following the method in the recipe below.

  7. When tomatoes have slightly blistered and charred, and feta is lightly browned, remove from oven. Mash the feta and tomatoes with a fork and mix until evenly combined. Mix the sauce with pasta and julienned basil, adding the reserved pasta water as needed if it looks a little dry. Taste and season with additional Creole Kitchen, if desired.

  8. To serve, slice steaks on a bias and serve alongside Baked Feta Pasta. Garnish with basil leaves, if desired, and add Stovetop Broccoli (or vegetable of choice).



Montreal Kitchen Cast Iron Skillet Steak


Ingredients

  • 2 8-ounce New York Strip steaks

  • 1 tablespoon extra virgin olive oil

  • 2 tablespoons P.S. Flavor!™ Montreal Kitchen

Method

  1. Trim steaks of excess fat, and bring to room temperature.

  2. Bring a dry 10 to 12 inch cast iron skillet to high temperature on stovetop. Coat room temperature steaks lightly with olive oil.

  3. Rub each steak with 1 tablespoon Montreal Kitchen and immediately place in the middle of the hot, dry pan. (Add the pieces carefully so that they are not touching each other.) Cook 1 to 2 minutes without moving; turn with tongs and cook another 1 to 2 minutes.

  4. Remove from heat and place skillet into a 450º F oven. Cook an additional 7 to 8 minutes, depending on thickness of steaks and degree of doneness you prefer.

  5. When the steaks are crusty-charred and done to your liking, remove from the pan, cover loosely with aluminum foil, and let rest 5-10 minutes.


Stovetop Broccoli


Ingredients

  • 1 cup lower sodium chicken stock

  • 2 teaspoons P.S. Flavor!™ Creole Kitchen, plus extra to sprinkle on when serving

  • 12 ounces broccoli florets, washed

  • 2 teaspoons extra virgin olive oil


Method

  1. Add chicken stock and Creole Kitchen to a medium pot. Add broccoli and drizzle with olive oil.

  2. Cover pot partially, leaving ample escape for steam, and bring to a boil on high heat, then turn heat to medium high. Cook 7-9 minute till done. Remove from heat. Add more Creole Kitchen, to taste.



 

Pam's Pairing

Since Chianti is from a wine grape that’s high in natural acidity, the acid of the tomato & feta sauce and the acid of this wine complement each other quite nicely with their engaging “tang,” yet it can stand up well (and deliciously!) to steak.

 

Grocery List


MEAT 2 8-ounce New York Strip steaks PRODUCE 4 cloves garlic

Basil

12 ounces broccoli florets, washed

2 pints (2 pounds) cherry or grape tomatoes


DAIRY

1 block (7 ounces) Greek feta cheese


MISCELLANEOUS

12 ounces medium length dried pasta (reginetti, campanelle, fusilli, rotini- ideally whole grain)

CHECK YOUR PANTRY FOR 4 tablespoons extra virgin olive oil

1 cup lower sodium chicken stock

Salt


P.S. FLAVOR!™ SPICES Creole Kitchen

Mambo Italiano

Montreal Kitchen



 

Prep Sheet

EQUIPMENT Measuring cups and spoons

9x13 inch baking dish

Large pot

Medium pot with lid

Colander

Squeeze bottle (optional)

10-12 inch cast iron skillet

Chef’s knife

Cutting boards

Oven mitt/pot holder

Tongs

Meat thermometer

Tasting spoons

Serving spoons and dishes


PRE-PREPPED INGREDIENTS 4 cloves garlic, halved length-wise

2 pints cherry or grape tomatoes, washed and drained

1/4 cup julienne of basil

12 ounces broccoli florets, washed


INGREDIENTS TO HAVE READY 1 1/2 tablespoons P.S.Flavor!™ Creole Kitchen

1 1/2 tablespoons P.S.Flavor!™ Mambo Italiano

2 tablespoons P.S.Flavor!™ Montreal Kitchen

12 ounces medium length dried pasta

4 tablespoons extra virgin olive oil, plus more for drizzle

1 block (7 ounces) Greek feta cheese

Salt, for pasta water

2 8-ounce New York Strip steaks

Fresh basil leaves, for garnish (optional)

1 cup lower sodium chicken stock

Access a printer-friendly PDF of this recipe by clicking here. Visit the P.S. Flavor!™ Cooking Club on Facebook at facebook.com/groups/psflavorclub for cooking class videos, community, and more! Spice blends are available at the P.S. Flavor!™ shop at www.psflavor.com!






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