Today one of our PNW friends gave us some of their homemade, roasted-carrot-colored pasta noodles…we had some skirt steak leftover…and tada, we had lunch. We carved up the skirt steak into thin slices, warmed it over butter in a pan while boiling the noodles. After both were done, I combined the two and topped it with fresh chives, a warm butter sauce and a little salt and pepper. Delicious!
Hope you enjoyed!