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Buttery Steak Pasta
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Buttery Steak Pasta

35 minPour 4Nutri-Score C€€
par @supermommyof1233 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • steak (thin sirloin steaks, patted dry)Viandes500 g
  • oilÉpicerie15 ml
  • saltÉpices3 g
  • black pepper (ground)Épices2 g
  • butterProduits laitiers85 g
  • chicken brothÉpicerie480 ml
  • pasta (short pasta such as penne or rotini)Céréales450 g
  • garlic and herb seasoningÉpices6 g
  • red pepper flakesÉpices2 g
  • heavy creamProduits laitiers60 ml
  • Parmesan cheese (finely grated)Produits laitiers50 g

par portion

Nutrition

730kcal

Glucides
83 g
Protéines
33 g
Lipides
30 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Saladier

pas à pas

Préparation

  1. Season the steaks

    • Coat the steaks with oil and season with salt and pepper on both sides.
    Étape 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.
    Étape 2

  3. Build the butter base

    • Melt the butter in the same pan.
    • Add a splash of chicken broth to deglaze the pan.
    Étape 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.
    Étape 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.
    Étape 5

  6. Make it creamy

    • Stir in the heavy cream.
    • Add the Parmesan cheese and toss until smooth.
    Étape 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.
    Étape 7
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