Creamy Balsamic Steak Pasta
This steak fettucine is one of my favorite recipes when I'm craving pasta. Tender steak on a bed of creamy fettucine with spinach, cherry tomatoes, and a balsamic glaze. Yes, please!
Servings: 4 people
Ingredients
- 16-20 oz Sirloin or Ribeye Steak Room temperature
- 1 tbsp Avocado Oil
- 1 tbsp Montreal Steak Seasoning (or equal parts ground salt, pepper, garlic, and paprika)
- 12 oz Fettucine Cooked al dente
- 3 cups Baby Spinach Torn in half
- 1.5 cups Cherry Tomatoes Halved
- 3 cloves Garlic Minced
- 1 tbsp Parsley Fresh (save some stems for garnish)
- 2 tbsp All-Purpose Flour
- 2 tbsp Butter
- 1/2 cup Parmesan Cheese Freshly Grated
- 2 cup Milk
- Salt & Pepper to Taste
- 1/4 cup Balsamic Glaze Garnish
Instructions
Boil the Pasta
- Bring a pot of water to boil and cook 12 ounces of fettuccine according to package directions. I usually add a tablespoon of olive or avocado oil and a tsp of salt to the boiling water when I cook pasta. You want the pasta to be al dente - still firm, but not chewy or hard.
- Reserve a cup of pasta water, drain the remaining water and set pasta aside.
Prepare the Steak
- While the pasta is cooking, coat your steaks in avocado oil and rub with 1 tbsp Montreal seasoning
- Air fry your steaks on 400 degrees for about 5 minutes per side (medium rare). Y- minutes for medium. You can also pan fry them, but I find that the air fryer cooks them perfectly every time and is less messy.
Make the Sauce
- Melt 2 tbsps butter in a large frying pan over low-medium heat. Add 3 cloves garlic, cook in butter for 2-3 minutes.
- Slowly add the 2 tbsps flour, stirring frequently for 3-5 minutes. Add 2 cups milk and 1/2 cup parmesan cheese. Bring to a simmer.
Put it all Together
- Add the pasta, 3 cups torn baby spinach, 1.5 cups halved cherry tomatoes, and tbsp of fresh Parsley to the frying pan.
- Stir until the spinach and cherry tomatoes cook down.
- Add salt and pepper to taste
- Once the pasta is done, slice the steak into thin slices and serve on top of a plate of pasta. Drizzle with balsamic glaze, add a couple parsley sprigs (optional), and enjoy!