When it comes to pasta dishes, fettuccine is one of the more
delicious options out there. If you’re not familiar, Steak fettuccine are long,
wide and have plenty of surface area so that they can absorb more sauce than
usual. On the other hand, alfredo sauce is buttery, creamy and delicious and
pairs perfectly with this pasta.
To that end, we have a delicious recipe for you today that
puts a spin on the fettuccine dishes you may be used to. Today, we have a
recipe for creamy steak fettuccine that will help you use these delicious
recipe in a new way. Let’s get started.
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YIELDS
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PREP
TIME
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TOTAL
TIME
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4 SERVINGS
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10 MINS
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30 MINS
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Ingredients:
- Balsamic glaze, for drizzling
- 4 c. baby spinach
- 1 tbsp. freshly chopped parsley
- 1/2 c. freshly grated Parmesan
- 1 1/2 c. halved cherry tomatoes
- 2 tbsp. extra-virgin olive oil
- Kosher salt
- 12 oz. fettuccine
- 1 lb. sirloin steak
- 2 c. milk
- 2 tbsp. all-purpose flour
- Freshly ground black pepper
- 2 tbsp. butter
- 2 cloves, minced
Directions:
- In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and set aside.
- Coat both sides of steak with oil and season generously with salt and pepper. In a large skillet over medium-high heat, cook steak until your desired doneness, 4 minutes per side for medium rare. Transfer to a plate to let rest, 10 minutes, then thinly slice.
- Meanwhile, make alfredo sauce: Add butter to skillet and let melt, then add garlic and cook until fragrant, 1 minute. Whisk in flour and cook 1 minute more, then add milk and simmer until thickened, 5 minutes. Add parsley and Parmesan and season with salt and pepper. Add tomatoes and cook down 2 minutes.
- Add cooked pasta to sauce and toss until coated, then add spinach and toss until wilted.
- Top with sliced steak and drizzle with balsamic glaze.
Adapted from twistedfood.co.uk
Creamy Steak Fettuccine
4/
5
Oleh
Hana
