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Buttery Steak Pasta
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Buttery Steak Pasta

35 minServes 4Nutri-Score C€€
from @supermommyof1233 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • steak (thin sirloin steaks, patted dry)Meat500 g
  • oilPantry15 ml
  • saltSpices3 g
  • black pepper (ground)Spices2 g
  • butterDairy85 g
  • chicken brothPantry480 ml
  • pasta (short pasta such as penne or rotini)Grains450 g
  • garlic and herb seasoningSpices6 g
  • red pepper flakesSpices2 g
  • heavy creamDairy60 ml
  • Parmesan cheese (finely grated)Dairy50 g

per serving

Nutrition

730kcal

Carbs
83 g
Proteins
33 g
Fat
30 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Mixing bowl

step by step

Method

  1. Season the steaks

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

  3. Build the butter base

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

  6. Make it creamy

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