Hearty Steak and Parmesan Linguine
This hearty dish features tender sirloin steak strips tossed with linguine in a rich Parmesan cream sauce, infused with garlic and a hint of red pepper flakes. Perfect for a satisfying and flavorful meal that comes together in under an hour.
Equipment
- Large skillet or cast-iron pan
- Cutting board
- Large pot
Ingredients
Main Ingredients
- 1.5 lbs Sirloin steak cut into 1/2-inch strips
- 16 oz Linguine pasta
Sauce Ingredients
- 2 tablespoons Olive Oil divided
- 3 cloves Garlic minced
- 2 tablespoons Butter
- 1/2 cup Heavy Cream
- 1/2 cup Chicken Broth
- 1 cup Parmesan Cheese grated, plus more for serving
Seasoning & Garnish
- Salt to taste
- Black Pepper freshly ground, to taste
- 2 tablespoons Fresh Parsley chopped, for garnish
- 1/2 teaspoon Red Pepper Flakes optional
Instructions
Cooking Instructions
- Pat the steak dry, then season generously with salt and black pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering, then add the steak in a single layer.
- Sear the steak for 2-3 minutes per side for medium-rare, then remove it, tent with foil, and let it rest for 5-10 minutes.
- While the steak rests, cook linguine in a large pot of salted boiling water until al dente, reserving 1 cup of pasta water before draining.
- In the same skillet, add the remaining 1 tablespoon of olive oil and butter, then sauté minced garlic and red pepper flakes (if using) for 1 minute until fragrant.
- Pour in chicken broth, scraping up browned bits, and simmer for 2-3 minutes to reduce slightly, then stir in heavy cream and warm it through.
- Add the drained linguine to the skillet and toss to coat, then gradually add Parmesan cheese, tossing until a creamy sauce forms; add reserved pasta water if needed.
- Slice the rested steak against the grain, add it to the pasta, and toss gently to combine; taste and adjust seasoning.
- Garnish with fresh chopped parsley and serve immediately with extra Parmesan on the side.
Notes
Ensure your skillet is hot enough for a good sear on the steak to lock in juices. Don't overcrowd the pan, cook in batches if necessary. Resting the steak is crucial for tenderness. You can adjust the amount of red pepper flakes to your spice preference, or omit them entirely. If you want a thicker sauce, you can reduce the chicken broth a bit longer or use less reserved pasta water. Always taste and adjust seasonings to your liking.