Description
A comforting dinner featuring juicy seared steak and tender pasta in a rich, glossy garlic butter sauce.
Ingredients
Scale
- 450 g (1 lb) steak (flank, skirt, or sirloin)
- 1½ tsp kosher salt
- 1 tsp black pepper
- 15 ml (1 tbsp) olive oil
- 60 g (4 tbsp) unsalted butter
- 6 cloves garlic, minced (≈ 18 g)
- 1 medium shallot, minced (≈ 40 g)
- 60 ml (¼ cup) dry white wine or low-sodium beef/chicken stock
- 240 ml (1 cup) heavy cream
- 60 g (½ cup) grated Parmesan
- 15 g (¼ cup) fresh parsley, chopped
- 15 ml (1 tbsp) lemon juice
- 340 g (12 oz) dry pasta (fettuccine or linguine)
Instructions
- Prep the steak and pasta: Pat steak dry and season with salt and pepper. Bring to room temperature for 20 minutes. Cook pasta until 1-2 minutes shy of al dente; drain and reserve pasta water.
- Sear the steak: Heat oil in a pan over high heat and sear steak for 2-3 minutes per side for medium-rare. Transfer to a cutting board and rest for 5-10 minutes.
- Make the garlic butter base: Lower heat and add butter, scraping up browned bits. Sauté shallot until translucent, then add garlic and cook until fragrant. Pour in wine or stock and simmer to reduce.
- Finish the sauce: Stir in heavy cream and simmer until thickened. Add grated Parmesan, lemon juice, parsley, and adjust seasoning with salt and pepper.
- Combine pasta and steak: Slice steak thinly. Toss pasta with sauce until glossy and add sliced steak. Toss to combine.
- Serve immediately, finishing with extra Parmesan and parsley, and optional lemon wedges.
Notes
Reserve pasta water to adjust sauce consistency if it becomes too thick. Use fresh ingredients for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 780
- Sugar: 3g
- Sodium: 810mg
- Fat: 45g
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 160mg