Here’s a hearty and satisfying recipe for Steak Pasta, combining tender steak with a creamy sauce and pasta for a perfect meal:
Steak Pasta with Creamy Garlic Sauce
Ingredients:
- 12 oz (340 g) pasta (fettuccine, penne, or your choice)
- 1 lb (450 g) flank steak or ribeye, sliced thinly against the grain
- 2 tbsp olive oil, divided
- Salt and black pepper to taste
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup heavy cream
- ½ cup beef broth
- ½ cup grated Parmesan cheese
- 1 tsp dried Italian seasoning or fresh thyme
- 2 tbsp butter
- Fresh parsley, chopped (for garnish)
- Red pepper flakes (optional for heat)
Instructions:
- Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- Cook the Steak
- Season the sliced steak with salt and pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the steak and sear for 2–3 minutes per side, or until browned and cooked to your desired doneness (medium-rare to medium is ideal).
- Remove the steak from the skillet and set aside.
- Sauté Aromatics
- In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion and cook for 2–3 minutes until softened.
- Add the minced garlic and sauté for an additional 1 minute until fragrant.
- Make the Creamy Sauce
- Pour in the beef broth and bring to a simmer. Let it cook for 2–3 minutes to reduce slightly.
- Stir in the heavy cream, Parmesan cheese, Italian seasoning, and butter. Simmer for 5 minutes until the sauce thickens and becomes creamy.
- Add salt, black pepper, and red pepper flakes (if using) to taste.
- Combine Steak and Pasta
- Add the cooked pasta to the skillet with the sauce. Toss to coat the pasta evenly.
- Return the cooked steak to the skillet and toss everything together. If the sauce is too thick, add some of the reserved pasta water to loosen it up.
- Serve
- Garnish with fresh parsley and extra Parmesan if desired. Serve immediately.
Tips:
- Steak Choice: Flank steak or ribeye are great options, but you can also use sirloin or skirt steak for this recipe.
- Sauce Customization: For a lighter sauce, substitute heavy cream with half-and-half or whole milk, but the consistency will be thinner.
- Extra Flavor: Add sautéed mushrooms, bell peppers, or spinach for added texture and flavor.