Recipe Thursday 02/13/25 ft. Creamy Steak Fettuccine

14 Ingredients

• 1 lb Sirloin steak

• 4 cup Baby spinach

• 1 1/2 cup Cherry tomatoes

• 2 cloves Garlic

• 1 tbsp Parsley

• 12 oz Fettuccine

• 2 tbsp All-purpose flour

• 2 tbsp Balsamic glaze

• 1 Black pepper, Freshly ground

• 1 Kosher salt

• 2 tbsp Vegetable oil

• 2 tbsp Butter

• 2 cup Milk

• 1/2 cup Parmesan

1: Season and Sear the Steak

1. Start by seasoning the steak slices generously with salt and pepper.

2. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.

3. Once the oil is hot, add the steak slices and sear for 3-4 minutes on each side until they’re browned and tender. Remove the steak from the pan and set aside on a plate.

   
   

2: Cook the Fettuccine

1. While the steak rests, bring a large pot of salted water to a boil.

2. Add the fettuccine and cook for 8-10 minutes until al dente.

3. Drain the pasta and set aside, reserving a small cup of pasta water for later.

   
   

 3: Sauté the Garlic

1. In the same skillet used for the steak, add a bit more olive oil if needed.

2. Lower the heat to medium and add the minced garlic, sautéing for 1-2 minutes until fragrant.

   
   

 4: Prepare the Alfredo Sauce

1. Pour in the heavy cream and bring it to a simmer, stirring occasionally.

2. Gradually add the Parmesan cheese, stirring as it melts and thickens the sauce.

3. Sprinkle in the Gorgonzola and let it melt into the sauce for a rich and tangy finish.

4. If the sauce becomes too thick, add a splash of the reserved pasta water to loosen it.

   
   

 5: Combine and Serve

1. Return the steak slices and cooked pasta to the skillet, gently tossing them in the sauce.

2. Ensure the steak and pasta are fully coated and warmed through.

3. Garnish with fresh parsley and serve immediately for the best texture and flavor.

   
   

Cooking Tips

• Choose the Right Steak: Sirloin is perfect for its tenderness and flavor. For a leaner option, try flank steak.

• Control the Sauce Thickness: If the sauce thickens too much, add a small amount of pasta water or cream.

• Let the Cheese Melt Gradually: Adding Parmesan and Gorgonzola slowly will help prevent clumping, ensuring a smooth sauce.

  
  

Helpful Tips

• Substitutions: Use blue cheese if you can’t find Gorgonzola. For a dairy-free version, swap with coconut cream and nutritional yeast.

• Add Vegetables: Spinach, mushrooms, or roasted bell peppers can add color, flavor, and nutrition to the dish.

• Balance the Flavors: Taste the sauce before serving, adjusting salt and pepper as needed since cheeses vary in saltiness.