If you’re looking for that magical blend of cozy comfort and vibrant freshness all in one meal, Garlic Butter Steak with Egg Noodles and Spinach Salad is truly the answer. This dish has everything: juicy, sizzling steak bathed in aromatic garlic butter, tender egg noodles to soak up every drop of flavor, and a crisp baby spinach salad that keeps things light and lively. Whether you’re cooking up a weeknight treat or impressing friends on Sunday, this recipe delivers a feast full of color, texture, and bold taste—all with a prep time that makes it possible any day of the week!

Garlic Butter Steak with Egg Noodles and Spinach Salad Recipe - Recipe Image

Ingredients You’ll Need

Gathering the essentials is part of the fun here—the ingredients for Garlic Butter Steak with Egg Noodles and Spinach Salad are straightforward, but each one is vital for creating that truly satisfying experience. From the rich steak to the zingy salad dressing, every component brings its own flair to the plate.

Sirloin or Ribeye Steak (1 pound): Choose a good-quality cut for tender, flavorful results—ribeye brings an extra hit of richness, while sirloin keeps it leaner.
Olive Oil (1 tablespoon): Just a splash ensures a beautiful sear on the steak and adds a fruity note to the salad dressing.
Butter (2 tablespoons for steak, 1 tablespoon for noodles): Butter is the star in the garlic sauce—don’t skimp! Save the extra tablespoon to make the noodles luscious.
Garlic (4 cloves, minced): Freshly minced garlic is essential for that deep, mellow aroma in the butter sauce.
Fresh Thyme (1 teaspoon) or Dried Thyme (1/2 teaspoon): Thyme’s subtle earthiness is what gives the steak its aromatics; use fresh if you can.
Salt and Black Pepper: Season generously for the best, most balanced flavor in every bite.
Egg Noodles (8 ounces): These soak up the butter sauce beautifully and provide a soft, comforting base.
Baby Spinach (4 cups): Tender greens offer a mild, fresh crunch perfect alongside warm steak and noodles.
Red Onion (1/4 small, thinly sliced): Provides colorful bite and tang in your salad—slice it as thinly as possible.
Cherry Tomatoes (1/4 cup, halved): Their sweetness and juiciness elevate your salad and brighten your plate.
Olive Oil (2 tablespoons for salad): Acts as the base for a simple, silky dressing.
Balsamic Vinegar (1 tablespoon): Lends a sweet-tart depth to the salad, making the flavors pop.
Dijon Mustard (1 teaspoon): Adds a little zing and helps emulsify the dressing for the salad.
Salt and Pepper (to taste, for salad): The key to an exceptionally seasoned salad—taste and adjust as needed.

How to Make Garlic Butter Steak with Egg Noodles and Spinach Salad

Step 1: Cook the Egg Noodles

Start things off by bringing a large pot of salted water to a boil—think of it as the foundation of your Garlic Butter Steak with Egg Noodles and Spinach Salad. Cook the noodles according to package instructions until just tender, then drain well and toss with a tablespoon of butter so they stay soft and don’t stick together. Set them aside while you tackle the steak.

Step 2: Prep and Season Your Steak

Pat your steak dry with paper towels—this helps ensure you get a gorgeous, golden-brown crust in the pan. Sprinkle both sides generously with salt and black pepper. Allow the steak to come to room temperature while you prep the other components; this little rest means juicier results!

Step 3: Sear the Steak

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once it’s gleaming hot, lay the steak in and let it sizzle undisturbed for 3 to 4 minutes per side. Don’t fiddle with it too much—a good crust needs patience. In the last minute of cooking, add 2 tablespoons of butter, the minced garlic, and thyme.

Step 4: Baste with Garlic Butter

As the butter melts, tilt the pan and use a spoon to gently baste the steak with the fragrant, bubbling mixture. This is where all the magic of Garlic Butter Steak with Egg Noodles and Spinach Salad happens—the flavor infuses right into the meat. Once your steak has reached your preferred doneness, transfer it to a cutting board and let it rest for five minutes.

Step 5: Toss Together the Spinach Salad

While the steak is resting, combine baby spinach, thinly sliced red onion, and cherry tomatoes in a large bowl. In a separate bowl or jar, whisk together 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon Dijon mustard, plus a sprinkle of salt and pepper. Drizzle this simple dressing over the salad and toss until everything is blissfully coated.

Step 6: Slice the Steak and Assemble

After resting, slice the steak thinly against the grain—this ensures tenderness with every bite. Pile the warm noodles onto plates, spooning any remaining garlic butter from the pan over the top. Arrange the steak slices on the noodles and serve with a big scoop of salad on the side. Garlic Butter Steak with Egg Noodles and Spinach Salad is now ready to dazzle!

How to Serve Garlic Butter Steak with Egg Noodles and Spinach Salad

Garnishes

A little flourish goes a long way here. Try sprinkling fresh chopped parsley or chives atop the steak for a pop of color and brightness. A shaving of Parmesan over the noodles takes things to a whole new level, while a few extra cherry tomato halves around the salad will make your plate feel professional and hearty.

Side Dishes

Honestly, Garlic Butter Steak with Egg Noodles and Spinach Salad is a meal-in-one, but if you’re looking to stretch the menu, a crusty hunk of sourdough or a warm baguette is sensational for catching leftover garlic butter. For something lighter, a citrusy fruit salad makes a lovely palate cleanser.

Creative Ways to Present

Stack the steak slices elegantly over the noodles, drizzle with extra pan sauce, and serve the spinach salad in a wide, shallow bowl for dramatic effect. For entertaining, you can even portion everything onto a large platter for a family-style approach—so everyone can dig in together and build their own perfect bite.

Make Ahead and Storage

Storing Leftovers

Once cooled, leftovers should be stored separately if possible—keep steak, noodles, and salad in airtight containers in the refrigerator. This makes it easy to reheat the steak and noodles while keeping the salad crisp and fresh when you’re ready to enjoy Garlic Butter Steak with Egg Noodles and Spinach Salad again.

Freezing

While the salad is best enjoyed fresh, both the steak and noodles actually freeze pretty well. Wrap the sliced steak and cooled noodles tightly in separate containers or wraps, and store in the freezer for up to 2 months. Defrost overnight in the fridge for an easy dinner down the line.

Reheating

To keep your steak tender, reheat slices gently in a skillet over low heat, adding a splash of water or broth if needed. Noodles warm up best with a dab of butter in the same pan. The salad should be tossed together from fresh ingredients just before serving, for that perfect crunch.

FAQs

Can I use a different cut of steak?

Absolutely! While ribeye and sirloin are juicy favorites, flank or strip steak also work beautifully in Garlic Butter Steak with Egg Noodles and Spinach Salad. Just be sure to slice against the grain for tenderness.

Can I make this gluten-free?

Yes, swap the egg noodles for your favorite gluten-free pasta or even rice noodles. The salad and steak are naturally gluten-free, so it’s easy to accommodate dietary needs.

What can I use instead of spinach in the salad?

Baby arugula or mixed baby greens are excellent choices if you want a peppery bite or a different texture. Both blend well with the simple vinaigrette and the hearty steak.

How do I know when my steak is done?

The best way is to use an instant-read thermometer. Aim for 130°F for medium-rare, 140°F for medium, and let it rest—it cooks a bit more off the heat. If going by feel, press the steak gently: it should be firm but springy at medium-rare.

Can I prep anything in advance?

Definitely! You can pre-make the salad dressing and store it in the fridge for a couple of days. The salad veggies can be sliced ahead, and the noodles can be cooked a few hours early and gently reheated with butter.

Final Thoughts

There’s something magical about putting a colorful plate of Garlic Butter Steak with Egg Noodles and Spinach Salad in front of friends and family—it looks impressive, but is secretly so simple to make. Give it a try, savor the buttery steak and fresh salad, and watch this become the new star of your weeknight table!

Garlic Butter Steak with Egg Noodles and Spinach Salad Recipe

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4.8 from 20 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Indulge in a flavorful dinner with this Garlic Butter Steak paired with Egg Noodles and a refreshing Spinach Salad. This recipe combines juicy seared steak with aromatic garlic butter, tender egg noodles, and a vibrant salad for a satisfying meal.

Ingredients

Scale

For the Steak:

1 pound sirloin or ribeye steak
1 tablespoon olive oil
2 tablespoons butter
4 cloves garlic, minced
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
Salt and black pepper, to taste

For the Noodles:

8 ounces egg noodles
1 tablespoon butter

For the Spinach Salad:

4 cups baby spinach
1/4 small red onion, thinly sliced
1/4 cup cherry tomatoes, halved
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
Salt and pepper, to taste

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Instructions

Prepare the Noodles: Cook the egg noodles according to package directions, drain, and toss with 1 tablespoon butter.
Cook the Steak: Season steak with salt and pepper, sear in a skillet with olive oil, then add butter, garlic, and thyme. Rest the steak before slicing.
Make the Salad: Combine spinach, red onion, and cherry tomatoes. Whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper, then drizzle over the salad.
Serve: Slice the steak and serve over noodles with the spinach salad on the side.