Description
A rich, herby meal combining seared steak with a creamy garlic-pesto sauce and pasta. Quick to make, this restaurant-style dish offers bold flavors with minimal effort.
Ingredients
1.5 lbs thinly sliced beef sirloin steak
12 oz spaghetti or fettuccine
1 cup cherry tomatoes, halved
1/2 cup basil pesto
2 tbsp minced garlic
3 tbsp butter
1 cup beef broth
1/2 cup heavy cream
1 tsp garlic powder
1/2 tsp smoked paprika
Optional: sautéed mushrooms, spinach, fresh basil, Parmesan shavings, red pepper flakes
Instructions
Bring a large pot of salted water to a boil
Add pasta and cook according to package instructions
While pasta cooks, season steak with garlic powder and smoked paprika
Heat 1 tbsp butter in a skillet over medium-high heat and sear steak 2-3 minutes per side
Remove steak and set aside
In the same skillet, sauté garlic and cherry tomatoes 2-3 minutes
Add pesto, beef broth, and remaining butter; simmer 5 minutes
Stir in heavy cream to create a smooth sauce
Add cooked pasta to the skillet and toss to coat
Slice steak and return to the pan; mix gently
Top with optional add-ons before serving
Notes
Substitute sirloin with flank steak or chicken breast
Use half-and-half instead of heavy cream for a lighter version
Add steamed spinach or mushrooms for extra veggies
No pork, bacon, ham, or alcohol used in this recipe
Leftovers store well in the refrigerator for 2-3 days
- Prep Time: 10
- Cook Time: 20
- Category: beef
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 3g
- Sodium: 800mg
- Fat: 34g
- Saturated Fat: 20g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 140mg