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:
- 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.
- 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.
- 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.
- 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.