Steak Linguine Roasted Carrots Parsley (Print Version)
Steak, roasted carrots, garlic butter, and parsley combine with linguine for a comforting, flavorful meal.
# Ingredients:
→ Pasta
01 -
12 ounces linguine
→ Beef
02 -
1 pound sirloin or ribeye steak, cut into bite-sized pieces
→ Vegetables
03 -
2 cups carrots, sliced into thin sticks or coins
04 -
Fresh parsley, chopped, for garnish
→ Fats & Oils
05 -
3 tablespoons olive oil, divided
06 -
4 tablespoons butter
→ Aromatics & Seasonings
07 -
4 cloves garlic, minced
08 -
1 tablespoon lemon juice
09 -
1/2 teaspoon paprika
10 -
1/2 teaspoon garlic powder
11 -
1/2 teaspoon onion powder
12 -
1/4 teaspoon crushed red pepper flakes, optional
13 -
1 teaspoon Dijon mustard
14 -
Salt, to taste
15 -
Black pepper, to taste
→ Cheese
16 -
1/2 cup grated Parmesan cheese
# Steps:
01 -
Preheat oven to 425°F. Toss carrots with 1 tablespoon olive oil, salt, and black pepper, then arrange on a baking sheet. Roast for 15 to 20 minutes until tender and lightly caramelized.
02 -
Bring a large pot of salted water to a boil. Add linguine and cook according to package directions until al dente. Drain, reserving about 1/2 cup pasta water and set aside.
03 -
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season steak with salt, black pepper, paprika, garlic powder, and onion powder. Sear for 2 to 3 minutes per side until browned and cooked to desired doneness. Remove steak and let rest.
04 -
In the same skillet, melt butter with the remaining 1 tablespoon olive oil over medium heat. Add minced garlic; cook for 1 minute until fragrant. Stir in lemon juice, Dijon mustard, and optional red pepper flakes.
05 -
Add cooked linguine to the skillet, tossing to coat in the sauce. Return seared steak and roasted carrots, folding to combine. Add a splash of reserved pasta water if sauce is too thick.
06 -
Sprinkle grated Parmesan over the mixture and toss lightly. Garnish with fresh chopped parsley and adjust seasoning as needed.
07 -
Plate linguine immediately while warm. Pair with a crisp green salad or garlic bread if desired.
# Notes:
01 -
Allow steak to rest after searing so juices remain locked in, ensuring tender bites throughout the dish.