Creamy Steak Alfredo Pasta

Steak Alfredo Pasta

This recipe combines the rich flavors of steak and creamy Alfredo sauce, making it a delicious and satisfying meal.

Ingredients:

For the Steak:

• 1 pound (450g) steak (such as ribeye or sirloin)
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter

For the Pasta:

• 12 ounces (340g) fettuccine or linguine
• Salt, for pasta water

For the Alfredo Sauce:

• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 cup (240ml) heavy cream
• 1 cup (100g) grated Parmesan cheese
• Salt and pepper, to taste
• 1 tablespoon chopped fresh parsley (optional)

Instructions:

1. Cook the Pasta:
   • Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
2. Cook the Steak:
   • Season the steak with salt and pepper on both sides.
   • Heat olive oil and butter in a skillet over medium-high heat.
   • Add the steak to the skillet and cook for about 3-4 minutes per side for medium-rare, or until it reaches your desired level of doneness.
   • Remove the steak from the skillet and let it rest for a few minutes. Slice the steak thinly against the grain.
3. Make the Alfredo Sauce:
   • In the same skillet used for the steak, melt the butter over medium heat.
   • Add the minced garlic and sauté for about 1 minute until fragrant.
   • Pour in the heavy cream, stirring constantly, and bring to a simmer.
   • Reduce the heat to low and stir in the grated Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.
4. Combine and Serve:
   • Add the cooked pasta to the Alfredo sauce, tossing to coat the pasta evenly.
   • Plate the pasta and top with sliced steak.
   • Garnish with chopped parsley if desired.
   • Serve immediately while the dish is hot and creamy.