Description
A rich and creamy garlic steak pasta that delivers tender seared steak in a garlic cream sauce with al dente pasta for an easy weeknight dinner.
Ingredients
Scale
- 500 g flank, sirloin, or skirt steak
- 1½ tsp kosher salt
- ½ tsp black pepper
- 30 ml olive oil
- 30 g unsalted butter
- 340 g dry pasta (like fettuccine or linguine)
- 6 cloves garlic, minced (≈ 18 g)
- 1 medium shallot, finely chopped (≈ 60 g)
- 240 ml chicken stock or beef stock
- 240 ml heavy cream
- 75 g Parmesan cheese, grated
- 15 ml lemon juice
- 15 g fresh parsley, chopped
- Red pepper flakes (optional, 1/4 tsp)
Instructions
- Season the steak with salt and pepper; let it sit for 10 minutes.
- Boil a large pot of salted water and cook the pasta until al dente, about 8–10 minutes, reserving 120 ml of pasta cooking water.
- In a skillet, heat olive oil over high heat and sear the steak for 2–3 minutes per side. Transfer to a cutting board and rest for 5 minutes.
- Add butter to the skillet, then sauté the shallot until translucent. Add minced garlic and sauté until fragrant.
- Deglaze the pan with stock, scraping up browned bits, then add heavy cream and simmer for 3–4 minutes.
- Stir in Parmesan and lemon juice, simmer until melted. Adjust thickness with reserved pasta water if necessary.
- Slice the steak against the grain and toss with drained pasta and sauce until evenly coated.
- Serve immediately garnished with parsley and additional cheese or red pepper flakes if desired.
Notes
Rest the steak for 5 minutes after cooking for juicier slices. Use pasta water to adjust sauce texture. Serve with a green salad for balance.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 large bowl
- Calories: 720
- Sugar: 4g
- Sodium: 820mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 120mg