Description
This Steak Pasta with Creamy Garlic Sauce is a delightful dish combining tender pan-seared steak slices with al dente penne pasta tossed in a rich, garlicky cream sauce. Enhanced with sun-dried tomatoes, fresh spinach, and roasted green chiles, this recipe balances robust flavors with creamy textures, perfect for a satisfying and elegant weeknight dinner for four.
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 shredded mozzarella cheese
- ¼ cup grated parmesan cheese
- Salt and pepper to taste
Additional Ingredients
- â…“ cup sun-dried tomatoes
- 2 cups fresh spinach
- ¼ cup roasted, peeled, and chopped green chile (canned green chile can be used)
- Chopped parsley, for garnish
- Red pepper flakes, for garnish
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
- Cook Steak: Season both sides of the steak with salt and pepper. Heat a large skillet over medium-high heat and add olive oil. Once the oil is hot, sear the steak for 2 to 4 minutes on each side, depending on desired doneness. Remove steak from skillet, let rest for a few minutes, then slice against the grain.
- Make Cream Sauce: In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Whisk in the cornstarch or flour until fully combined to create a roux. Gradually stir in the chicken broth and milk, continuing to whisk until the sauce thickens. Add mozzarella and parmesan cheese, seasoning with salt and pepper. Stir until cheeses melt completely.
- Combine Ingredients: Add the cooked penne pasta into the cream sauce along with sun-dried tomatoes, fresh spinach, and roasted green chile. Stir well and cook for another 2 to 4 minutes to allow flavors to meld and spinach to wilt.
- Serve and Garnish: Plate the creamy pasta and top with sliced steak. Garnish with chopped parsley and red pepper flakes for a little heat and freshness. Serve immediately.
Notes
- You can substitute the steak cut with ribeye or sirloin based on preference.
- For a smoother sauce, ensure the cornstarch or flour is fully dissolved before adding liquids.
- If you prefer a spicier dish, increase the amount of red pepper flakes or use spicy green chile.
- Leftover steak can be used for sandwiches or salads.
- Use whole milk for a richer sauce or low-fat milk for a lighter version.
