Creamy Steak Pasta
Time: 45 minutes
Servings: 6
INGREDIENTS:
1 ½ lbs sirloin or ribeye steak
Salt and pepper to taste
12 oz fettuccine
3 tbsp butter
3 cloves minced garlic
3 tbsp flour
2 cups milk
1 tsp salt
½ tsp black pepper
½ cup parmesan cheese
3 cups spinach
⅓ cup sun dried tomatoes
INSTRUCTIONS:
- Season both sides of the steak with salt and pepper. Leave out to rest for 10-15 minutes.
- Option here to either grill your steak or cook in a large skillet. If cooking in a skillet, turn to medium high and heat 1 tbsp olive oil. Place your steak into the hot skillet and cook for 4 minutes on either side or until your desired doneness. Remove and allow to rest.
- Cook your pasta according to the packaging directions. Reserve ½ cup of the pasta cooking water and drain the rest. Set aside.
- While the steak is resting and pasta is cooking, melt the butter in a deep skillet over medium-high heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Add the flour to the butter and stir well to create a roux.
- Slowly whisk in the milk then add the salt and pepper. Continue to stir and cook for about 5 minutes, until thickened. Add the parmesan cheese and stir until melted.
- Stir in the fresh spinach and sundried tomatoes and cook for 2-3 minutes until spinach is wilted.
- Stir in the cooked pasta once finished. If the sauce seems too thick, slowly add in some of the reserved pasta water.
- Top with your sliced steak and serve.