PREP TIME: 10 mins | TOTAL TIME: 30 mins | YIELDS: 4 servings
This Creamy Steak Fettuccine is insanely easy to throw together. Prep this in not more than ten minutes and cook for only thirty minutes, making this the perfect recipe whenever you crave steak.
Packed with so much flavor and impressive enough to serve on date nights with a glass of wine. I am pretty sure you will want to include this on your family’s favorite weeknight meal rotation.
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 milk
1 tablespoon freshly chopped parsley
1/2 cup freshly grated Parmesan
1 1/2 cups halved cherry tomatoes
4 cups 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. When done, drain the pasta and set it aside.
Step 2: With oil coat all sides of the steak 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. To a plate, transfer the steak. Before slicing thinly, allow the steak to rest for at least 10 minutes.
Step 4: In the meantime, melt the butter in a skillet. Once melted, add the garlic and cook for about a minute until aromatic. Whisk in the flout and cook for another minute before adding in the milk. Let the mixture simmer for approximately 5 minutes until thick. Then, add in the parsley, Parmesan, and sprinkles of salt and pepper. Lastly, add the tomatoes and cook for 2 minutes more.
Step 5: To the sauce, add the cooked pasta and toss to coat. Toss in the spinach until wilted. On top, add the sliced steaks, then drizzle with balsamic glaze.
Step 6: Serve and enjoy!
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 milk
- 1 tablespoon freshly chopped parsley
- 1/2 cup freshly grated Parmesan
- 1 1/2 cups halved cherry tomatoes
- 4 cups 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. When done, drain the pasta and set it aside.
Step 2: With oil coat all sides of the steak 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. To a plate, transfer the steak. Before slicing thinly, allow the steak to rest for at least 10 minutes.
Step 4: In the meantime, melt the butter in a skillet. Once melted, add the garlic and cook for about a minute until aromatic. Whisk in the flout and cook for another minute before adding in the milk. Let the mixture simmer for approximately 5 minutes until thick. Then, add in the parsley, Parmesan, and sprinkles of salt and pepper. Lastly, add the tomatoes and cook for 2 minutes more.
Step 5: To the sauce, add the cooked pasta and toss to coat. Toss in the spinach until wilted. On top, add the sliced steaks, then drizzle with balsamic glaze.
Step 6: Serve and enjoy!
