Creamy Steak Fettuccine
You'll want to eat this creamy steak fettuccine right out of the skillet.
- Kosher salt
- 12 oz. fettuccine
- 1 lb. sirloin steak
- 2 tbsp. vegetable oil
- Freshly ground black pepper
- 2 tbsp. butter
- 2 cloves garlic, minced
- 2 tbsp. all-purpose flour
- 2 c. milk
- ½ c. freshly grated Parmesan
- 1 tbsp. freshly chopped parsley
- 1½ c. halved cherry tomatoes
- 4 c. baby spinach
- 2 tbsp. balsamic glaze (1/3 c. balsamic vinegar simmered for about 10 minutes)
- In a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve ½ cup pasta water before draining. Return pasta to pot.
- Coat both sides of steak with oil and season generously with salt and pepper. In a large skillet over medium-high heat, cook steak to desired doneness, 4 minutes per side for medium-rare. Transfer to a plate to let rest for 10 minutes. Thinly slice steak.
- In skillet, melt butter over medium heat. Add garlic and cook until softened and fragrant, 1 to 2 minutes. Whisk in flour and cook 1 minute more, then slowly add milk, whisking to break up lumps, and simmer until thickened, 5 minutes. Add Parmesan and parsley and season with salt and pepper. Add tomatoes and cook until bursting, 2 to 3 minutes.
- Add cooked pasta and ¼ cup reserved pasta water to skillet and toss to combine, adding more pasta water as needed. Add spinach and toss until wilted.
- Top with sliced steak and drizzle with balsamic glaze.
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