Steak Fettuccine Alfredo
Creamy fettuccine alfredo topped with grilled steak, cherry tomatoes, baby spinach, and balsamic glaze, Enjoy!
Servings: 6
Ingredients
- 1 (16 oz. box) fettuccine
- 1 lb. sirloin steak
- Salt and freshly ground black pepper
- 2 T. vegetable oil
- 2 T. butter
- 2 cloves garlic pressed
- 2 T. all-purposed flour
- 2 c. milk (I use 1% milk)
- 1/2 c. freshly grated parmesan cheese
- 1 T. freshly chopped flat-leaf parsley
- 1 1/2 c. halved cherry tomatoes
- 4 c. baby spinach
- 2 T. balsamic glaze (1/3 c. balsamic vinegar simmered for 8-10 minutes)
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions. Reserve a 1/2 cup pasta water before draining. Return pasta to the pot.
- Meanwhile, generously season steak with salt and cracked black pepper. Heat oil in a large skillet (I use a cast-iron skillet) over medium heat, cook steak to desire doneness, 4 minutes per side for medium-rare. Transfer to a plate, loosely cover with foil, and rest for 10 minutes, then thinly slice the steak.
- In a Dutch oven, melt butter over medium heat. Add garlic, cook until softened and fragrant about 1-2 minutes. Whisk in flour, cook 1 minute more, then slowly add milk, whisking to break up lumps, simmer until thickened about 3-5 minutes. Add parmesan cheese and parsley, season with salt and pepper. Add tomatoes, cook until bursting about 1-2 minutes.
- Add cooked pasta and 1/4 cup reserved pasta water to the Dutch oven, gently toss to combine, adding more pasta water as needed. Add spinach, tossing until wilted.
- Pour the pasta onto a platter. Top with steak slices and drizzle with balsamic glaze, Enjoy!
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