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. 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.

1. 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.
2. 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.

3. 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.