Garlic Butter Steak Pasta (Print Version)
# Ingredients:
→ For the Steak
01 -
680 g sirloin steak, cut into bite-sized cubes
02 -
3 tablespoons olive oil
03 -
4 tablespoons unsalted butter
04 -
4 garlic cloves, minced
05 -
1 teaspoon garlic powder
06 -
1 teaspoon smoked paprika
07 -
Salt and freshly ground black pepper, to taste
08 -
0.5 teaspoon crushed red pepper flakes
→ For the Cajun Alfredo Pasta
09 -
340 g twisted pasta (rotini or fusilli)
10 -
240 ml heavy cream
11 -
60 g grated Parmesan cheese
12 -
2 tablespoons Cajun seasoning
13 -
1 teaspoon garlic powder
14 -
1 tablespoon unsalted butter
15 -
Salt and freshly ground black pepper, to taste
16 -
Fresh parsley, finely chopped, for garnish
# Instructions:
01 -
Cook twisted pasta in abundant boiling salted water according to package directions. Reserve 120 ml of pasta water, then drain and set aside.
02 -
While pasta cooks, pat steak cubes dry and season with garlic powder, smoked paprika, red pepper flakes, salt, and black pepper.
03 -
Heat olive oil in a large skillet over medium-high heat. Add steak cubes and sear for 3-4 minutes, turning as needed to brown all sides. Remove steak from skillet and keep warm.
04 -
In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, taking care not to brown.
05 -
Pour in heavy cream, then incorporate Cajun seasoning, garlic powder, and season gently with salt and black pepper. Stir and bring to a gentle simmer; cook for 3-4 minutes. Add grated Parmesan and blend until melted and sauce thickens.
06 -
Add cooked pasta to sauce, tossing to coat evenly. If desired, adjust consistency with reserved pasta water.
07 -
Return cooked steak bites to skillet and mix thoroughly with pasta and sauce until heated through.
08 -
Plate pasta and steak; finish with chopped fresh parsley. Serve immediately.
# Notes:
01 -
Reserve some pasta water to help the sauce achieve silky texture if needed.