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Buttery Steak Pasta
Plato principal

Buttery Steak Pasta

35 minPara 4Nutri-Score C€€
de @supermommyof1233 importaciones0 veces cocinadas
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Ingredientes

4 personas
  • steak (thin sirloin steaks, patted dry)Carne500 g
  • oilDespensa15 ml
  • saltEspecias3 g
  • black pepper (ground)Especias2 g
  • butterLácteos85 g
  • chicken brothDespensa480 ml
  • pasta (short pasta such as penne or rotini)Cereales450 g
  • garlic and herb seasoningEspecias6 g
  • red pepper flakesEspecias2 g
  • heavy creamLácteos60 ml
  • Parmesan cheese (finely grated)Lácteos50 g

por ración

Nutrición

730kcal

Carbohidratos
83 g
Proteínas
33 g
Grasas
30 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Bol

paso a paso

Preparación

  1. Season the steaks

    • Coat the steaks with oil and season with salt and pepper on both sides.
    Paso 1

  2. Sear the steaks

    • Heat a large skillet and cook the steaks for about 2.5 minutes per side for medium-rare.
    • Remove the steaks from the pan and set aside.
    Paso 2

  3. Build the butter base

    • Melt the butter in the same pan.
    • Add a splash of chicken broth to deglaze the pan.
    Paso 3

  4. Toast the pasta

    • Add the pasta and stir to coat with the butter mixture.
    • Toast the pasta in the pan for a bit.
    Paso 4

  5. Boil the pasta

    • Pour in the rest of the chicken broth and season with garlic and herb seasoning and red pepper flakes.
    • Boil until the noodles are cooked through and the liquid is absorbed.
    Paso 5

  6. Make it creamy

    • Stir in the heavy cream.
    • Add the Parmesan cheese and toss until smooth.
    Paso 6

  7. Slice and serve

    • Slice the rested steaks very thinly.
    • Top the pasta with extra Parmesan and red pepper flakes, then arrange the steak on top.
    Paso 7
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