Description
This Steak Pasta with Creamy Garlic Sauce is a quick and flavorful dish combining tender seared flat iron steak with al dente penne pasta, bathed in a rich and cheesy garlic cream sauce enriched with sun-dried tomatoes, fresh spinach, and roasted green chiles. Ready in just 25 minutes, it’s a perfect weeknight meal that delivers hearty satisfaction with a touch of elegance.
Ingredients
Scale
Pasta
- 12 oz penne pasta
Steak
- 1 lb flat iron steak (or ribeye or sirloin)
- 1 tbsp olive oil
- Salt and pepper, to season
Creamy Garlic Sauce
- 2 tbsp butter
- 1 tsp cornstarch (or 1 tbsp 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
- â…“ cup sun-dried tomatoes
- 2 cups fresh spinach
- ¼ cup roasted, peeled, and chopped green chile (canned can be used)
Garnish
- Chopped parsley
- Red pepper flakes
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.
- Cook 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. When the oil is hot, place the steak in the pan and cook for 2 to 4 minutes on each side, depending on thickness and desired doneness. Remove the steak from the pan and let it rest while you prepare the sauce.
- Make Cream Sauce: In the same or a clean 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 dissolved to create a roux. Gradually stir in the chicken broth and milk, cooking until the sauce thickens slightly.
- Add Cheese and Season: Stir in the mozzarella and parmesan cheeses until melted and incorporated. Season the sauce with salt and pepper to taste.
- Combine All Ingredients: Add the cooked pasta noodles, sun-dried tomatoes, fresh spinach, and roasted green chile into the sauce. Stir well and cook for an additional 2 to 4 minutes, allowing the spinach to wilt and the flavors to meld together.
- Serve and Garnish: Slice the rested steak thinly and serve atop or mixed into the creamy pasta. Garnish with chopped parsley and a sprinkle of red pepper flakes for a little heat.
Notes
- For best results, let the steak rest after cooking to retain juices.
- You can substitute the flat iron steak with ribeye or sirloin as preferred.
- If you want a vegetarian version, omit the steak and use vegetable broth instead of chicken broth.
- Adjust the amount of green chile and red pepper flakes based on your preferred spice level.
- Use freshly grated cheeses for better melting and flavor.
- This recipe can be made dairy-free by substituting milk and cheeses with plant-based alternatives.
