Continental Recipe

Creamy Steak Fettuccine

1 Mins read

Creamy Steak Fettuccine

This Steak is super delicious and you will definitely make it again!

The cheesy sauce was perfect and the balsamic glaze is the perfect finishing touch!

 

RECIPE INGREDIENTS

Kosher salt

12 oz. fettuccine

1 lb. sirloin steak

2 tablespoons vegetable oil 

Freshly ground black pepper

2 tablespoons butter

2 cloves garlic, minced

2 tablespoons all-purpose flour

2 cup milk

1/2 cup freshly grated Parmesan

1 tablespoon freshly chopped parsley

1 1/2 cup halved cherry tomatoes

4 cup baby spinach

2 tablespoons balsamic glaze 

 

 

DIRECTIONS ON CREAMY STEAK FETTUCCINE

Make balsamic glaze by simmering balsamic vinegar for about 10 minutes.

In a large pot of boiling salted water, cook pasta until al dente according to package directions. Set aside 1/2 cup pasta water before draining. Return pasta to pot.

Coat and toss both side of steak with oil and season generously with salt and pepper.

Cook steak to desired doneness for 4 minutes per side in a large skillet over medium-high heat.

Transfer to a plate to let it cool for 10 minutes. Thinly slice steak.

In skillet, melt butter over medium heat. Add garlic and cook until softened and fragrant for 1 to 2 minutes.

Whisk in flour and cook 1 minute more, then slowly add milk, whisking to break up lumps, and simmer until thickened for 5 minutes.

Add Parmesan and parsley and season with salt and pepper. Add tomatoes and cook until bursting for 2 to 3 minutes.

Add cooked pasta and ¼ cup reserved pasta water to skillet and toss to combine, adding more pasta water as needed. Add spinach and toss until wilted.

Top with sliced steak and drizzle with balsamic glaze.

 

TRY OTHER RECIPES

COQ AU VIN RECIPE

SHEPHERD’S PIE

TASTY PEPPER STEAK

MONGOLIAN BEEF RAMEN

 

MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv

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