Description
This Steak Pasta with Creamy Garlic Sauce is a rich and flavorful dish that combines tender pan-seared steak with al dente penne pasta tossed in a luscious creamy garlic sauce. Enhanced with sundried tomatoes, fresh spinach, and a hint of roasted green chile, this recipe delivers a perfect balance of hearty and fresh flavors, ideal for a satisfying weeknight dinner or special occasion.
Ingredients
Scale
Pasta
- 12 oz penne pasta
Steak
- 1 lb flat iron steak or ribeye or sirloin
- 1 tablespoon olive oil
- Salt and pepper, to taste
Creamy Garlic Sauce
- 2 tablespoons butter
- 1 teaspoon cornstarch or 1 tablespoon flour
- 3 garlic cloves, minced
- ½ cup chicken broth
- ½ cup milk
- ¼ cup mozzarella cheese
- ¼ cup parmesan cheese
- Salt and pepper, to taste
Additional Ingredients
- â…“ cup sundried tomatoes
- 2 cups fresh spinach
- ¼ cup roasted, peeled, and chopped green chile (can use canned)
- Chopped parsley, for garnish
- Red pepper flakes, for garnish
Instructions
- Cook Pasta: Bring a large pot of water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain and set aside.
- Prepare Steak: Season both sides of the steak generously with salt and pepper. Heat a large skillet over medium-high heat and add the olive oil. Once the oil is hot, place the steak in the pan and cook for 2-4 minutes on each side, depending on thickness and preferred doneness. Remove from the skillet and let it rest while you prepare the sauce.
- Make Creamy Garlic Sauce: In a large fry pan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Whisk in the cornstarch or flour until fully incorporated. Gradually stir in the chicken broth and milk, continuing to whisk as the sauce thickens.
- Add Cheese and Seasoning: Once the sauce has thickened, stir in the mozzarella and parmesan cheese until melted and smooth. Season the sauce with salt and pepper to taste.
- Combine Pasta and Vegetables: Add the cooked pasta noodles to the sauce along with sundried tomatoes, fresh spinach, and roasted green chile. Toss everything together and cook for an additional 2-4 minutes until the spinach wilts and ingredients are well combined.
- Serve: Slice the rested steak thinly and arrange it atop the creamy pasta. Garnish with chopped parsley and red pepper flakes for a touch of heat and freshness. Serve immediately.
Notes
- Use your preferred cut of steak such as flat iron, ribeye, or sirloin for best flavor and tenderness.
- Adjust the amount of garlic and cheese to your taste preference.
- Roasted green chiles add a smoky heat, but you can omit or adjust according to spice tolerance.
- If you want a vegetarian version, omit the steak and use vegetable broth instead of chicken broth.
- For a richer sauce, substitute whole milk with half-and-half or cream.
- Make sure to let the steak rest after cooking to retain its juices before slicing.
