Description
This Steak Pasta with Creamy Garlic Sauce recipe combines tender seared flat iron steak with perfectly cooked penne pasta, all tossed in a rich, cheesy garlic sauce enhanced by sun-dried tomatoes, fresh spinach, and roasted green chiles. Ready in just 25 minutes, this hearty dish offers a delicious balance of creamy textures, savory flavors, and fresh ingredients, perfect for a satisfying weeknight dinner.
Ingredients
Scale
Pasta and Steak
- 12 oz penne pasta
- 1 lb flat iron steak (or ribeye or sirloin)
- 1 tbsp olive oil
- Salt and pepper to taste
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, shredded
- ¼ cup parmesan cheese, grated
- Salt and pepper to taste
Add-ins and Garnish
- â…“ cup sun-dried tomatoes
- 2 cups fresh spinach
- ¼ cup roasted, peeled, and chopped green chile (canned 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, usually about 10-12 minutes. Drain the pasta 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 olive oil. When the oil is hot and shimmering, cook the steak for 2 to 4 minutes on each side, depending on your preferred doneness. Remove the steak from the pan and let it rest while you prepare the sauce.
- Make Cream Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute, being careful not to burn it. Whisk in the cornstarch (or flour) until fully dissolved to create a roux. Slowly stir in the chicken broth and milk, stirring continuously to avoid lumps. Allow the sauce to thicken slightly, about 2-3 minutes.
- Add Cheeses and Seasoning: Stir in the shredded mozzarella and grated parmesan cheese until melted and creamy. Season with salt and pepper to taste.
- Combine Pasta and Add-ins: Add the cooked pasta into the sauce along with sun-dried tomatoes, fresh spinach, and roasted green chile. Toss everything together and cook for another 2-4 minutes until the spinach wilts and all ingredients are heated through.
- Slice Steak and Serve: Thinly slice the rested steak against the grain. Plate the creamy pasta and top with sliced steak. Garnish with chopped parsley and a sprinkle of red pepper flakes to add a touch of heat. Serve immediately.
Notes
- You can substitute the steak cut with ribeye or sirloin based on preference or availability.
- If you prefer a thicker sauce, increase the amount of cornstarch or flour slightly.
- Use skim or low-fat milk for a lighter sauce option.
- Sun-dried tomatoes add a tangy sweetness; you can omit or replace with cherry tomatoes if unavailable.
- Resting the steak after cooking helps retain juices for a more tender bite.
