Description
A fantastic dish that combines rich flavors of steak, pasta, and a creamy sauce, perfect for special occasions or family dinners.
Ingredients
Scale
- 500 g steak (such as sirloin or strip)
- 340 g dried pasta (penne, rigatoni, or fettuccine)
- 60 g unsalted butter (4 tbsp)
- 30 ml extra-virgin olive oil (2 tbsp)
- 6 cloves garlic, minced (about 30 g)
- 1 tsp red pepper flakes (adjust to taste)
- 120 ml beef stock (1/2 cup)
- 240 ml heavy cream (1 cup)
- 60 g grated Parmesan (1/2 cup)
- 1 tsp Worcestershire sauce
- 15 ml lemon juice (1 tbsp)
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente, about 8–10 minutes. Reserve 120 ml of pasta water before draining.
- Pat the steak dry and season generously with salt and pepper. Heat olive oil and 15 g of butter in a skillet; sear the steak 2–3 minutes per side for medium-rare. Let rest for 5–7 minutes before slicing.
- Lower the heat, add the remaining butter to the pan, melt it, then add minced garlic and red pepper flakes, cooking until fragrant. Pour in beef stock to deglaze the pan.
- Add heavy cream and Worcestershire sauce, and simmer until slightly thickened and silky.
- Stir in grated Parmesan and lemon juice; simmer for 1 minute more. Toss the drained pasta into the sauce until well coated.
- Slice the steak thinly and nestle it atop the pasta. Serve immediately with additional toppings if desired.
Notes
For extra flavor, let the steak marinate in seasoning for a few hours before cooking. Reduce the amount of red pepper flakes for less spice. Adding vegetables like spinach or broccoli boosts nutrition.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 4g
- Sodium: 500mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg