PREP TIME: 10 mins | TOTAL TIME: 30 mins | YIELDS: 4 Servings
Packed with flavours, this Creamy Steak Fettuccine comes together quickly. My go-to whenever I am craving for steak. Serve this with a bottle of wine for date night or during special occasions. Appetizing and tastes superb. It’s hard not to fall in love with this dish.
INGREDIENTS
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12 ounces fettuccine
1 pound sirloin steak
2 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground black pepper
2 tablespoons butter
2 cloves, minced
2 tablespoons all-purpose flour
2 cups of milk
1 tablespoon freshly chopped parsley
1/2 cup freshly grated Parmesan
1 1/2 cup halved cherry tomatoes
4 cup baby spinach
Balsamic glaze, for drizzling
How to make Creamy Steak Fettuccine
Step 1: Cook the pasta in a large pot of salted boiling water following the package directions until al dente. Once done, drain the pasta and set aside.
Step 2: Coat the entire steak with oil and generously season with salt and pepper.
Step 3: Cook the steak in a large skillet over medium-high heat for about 4 minutes on each side for medium-rare. Place the cooked steak on a plate and allow to rest for at least 10 minutes before slicing thinly.
Step 4: To make the alfredo sauce, melt butter in a skillet and saute the garlic for about a minute or until fragrant. Add in the flour, whisk, and cook for another minute before pouring in the milk. Simmer for about 5 minutes until the sauce thickened.
Step 5: Then, add in the parsley, Parmesan, and season with salt and pepper. Add the tomatoes and continue to cook for 2 minutes.
Step 6: Add the cooked pasta into the sauce and toss to coat.
Step 7: Add the spinach into the pan and toss until wilted.
Step 8: Lastly, top with sliced steak, then drizzle with balsamic glaze.
Ingredients
- 12 ounces fettuccine
- 1 pound sirloin steak
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons butter
- 2 cloves, minced
- 2 tablespoons all-purpose flour
- 2 cups of milk
- 1 tablespoon freshly chopped parsley
- 1/2 cup freshly grated Parmesan
- 1 1/2 cup halved cherry tomatoes
- 4 cup baby spinach
- Balsamic glaze, for drizzling
Instructions
Step 1: Cook the pasta in a large pot of salted boiling water following the package directions until al dente. Once done, drain the pasta and set aside.
Step 2: Coat the entire steak with oil and generously season with salt and pepper.
Step 3: Cook the steak in a large skillet over medium-high heat for about 4 minutes on each side for medium-rare. Place the cooked steak on a plate and allow to rest for at least 10 minutes before slicing thinly.
Step 4: To make the alfredo sauce, melt butter in a skillet and saute the garlic for about a minute or until fragrant. Add in the flour, whisk, and cook for another minute before pouring in the milk. Simmer for about 5 minutes until the sauce thickened.
Step 5: Then, add in the parsley, Parmesan, and season with salt and pepper. Add the tomatoes and continue to cook for 2 minutes.
Step 6: Add the cooked pasta into the sauce and toss to coat.
Step 7: Add the spinach into the pan and toss until wilted.
Step 8: Lastly, top with sliced steak, then drizzle with balsamic glaze.
