Description
Indulge in a dreamy bowl of creamy steak pasta that perfectly blends savory steak with a rich, velvety sauce, delivering a comforting meal in under an hour.
Ingredients
Scale
- 250 g (about 8 oz) flank steak, or sirloin/ribeye
- 250 g (2 cups) fettuccine or any preferred pasta
- 240 ml (1 cup) heavy cream
- 4 cloves garlic, minced
- 60 g (1/2 cup) grated Parmesan cheese
- Fresh herbs (parsley or basil), to taste
- Salt & pepper, to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add 250 g pasta and cook until al dente, about 8-10 minutes. Reserve 60 ml pasta water before draining.
- Prepare the steak: Season steak with salt and pepper. Heat a skillet over medium-high heat. Add oil and sear steak for 4-5 minutes on each side for medium-rare. Let it rest for 5 minutes.
- Make the sauce: In the same skillet, reduce heat to medium and add minced garlic. Sauté for about 1 minute. Pour in heavy cream and bring to a simmer.
- Combine ingredients: Slice the rested steak thinly. Add it to the skillet with grated Parmesan. Stir until cheese melts into the sauce. If too thick, add reserved pasta water.
- Toss in the pasta: Add drained pasta to the skillet and toss to coat in sauce. Adjust seasoning with salt and pepper. Stir in fresh herbs.
- Serve: Transfer the pasta to plates, garnishing with extra cheese and herbs if desired. Enjoy!
Notes
Avoid overcooking the steak; use a meat thermometer for perfect doneness. This dish is best enjoyed fresh, but the sauce can be prepared in advance.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Searing and simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 2g
- Sodium: 620mg
- Fat: 35g
- Saturated Fat: 19g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 110mg