A delicious gluten-free steak pasta puttanesca made with gluten-free pasta, Kalamata olives, cherry tomatoes, garlic, capers, and freshly shaved parmesan cheese, topped with perfectly seared ribeye steak.
1: Season the ribeye steak with salt and pepper, and sprinkle a little garlic powder over it.
2: Place butter and a tablespoon of olive oil in a cast iron pan and heat until it starts to smoke.
3: Sear the steak in the pan for 2 minutes on each side for medium rare, then set aside and cover.
4: In the same pan, add minced garlic and then the halved cherry tomatoes, Kalamata olives, and drained capers. Season with salt and pepper.
5: Add the cooked gluten-free pasta to the pan and stir well.
6: Mix in the chopped parsley and shaved parmesan cheese.
7: Slice the steak and top the pasta with steak slices before serving.
