London Broil and Quinoa Pasta

[ChefShane]

Cook Time:1 hour | Level: Easy | Yield: 6 servings

Ingredients
4 tablespoons olive oil
1 tablespoon gluten-free soy sauce
1 tablespoon Worcestershire
1 teaspoons minced garlic
Sea salt
Freshly ground black pepper
2 pinches cayenne pepper
3 sauteed yellow onions
1 london broil steak, between 2 and 3 lbs. cooked and chopped into bits
3/4 cup creme fraiche
half bunch finely chopped fresh parsley leaves
1 package spiral quinoa pasta, (or other favorite) cooked according to package directions

Directions
In a large skillet, saute the onions in the olive oil with salt, pepper, and cayenne to taste. Cook until translucent (soft but not mushy). Add the garlic and cook for 1 minute longer.

Heat the steak bits (made the day before) in the microwave until warm. Then transfer to the sautee pan. Add the soy sauce, Worcestershire, and parsley, and toss until thoroughly combined and heated through.

Top the cooked and heated pasta with the steak mixture, then finish with a dallop of warm (room temperature) creme fraiche.

Serving Suggestions
Serve with a side salad

Make Ahead
This entire dish can be made ahead, (up to 3 days of servings) refrigerated in an airtight container, then microwaved when ready to eat. Keep creme fraiche on the side when reheating so as to not overheat.