Creamy Steak Fettuccine Recipes

How to Make Creamy Steak Fettuccine

12 oz. fettuccine

Kosher salt

1 lb. sirloin steak

Freshly ground black pepper

2 tbsp. butter

2 garlic cloves, minced

2 tbsp. all-purpose flour

2 c. milk

1 tbsp. freshly chopped parsley

1/2 c. freshly grated parmesan

1 1/2 c. halved cherry tomatoes

2 c. baby spinach

Balsamic glaze, for drizzling

In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and set aside.
Season steak generously with salt and pepper. In a large skillet over medium-high heat, cook steak until your desired doneness, 3 minutes per side for medium rare. Transfer to a plate to let rest, 10 minutes, then thinly slice.
Meanwhile, make alfredo sauce: Add butter to skillet and let melt, then add garlic and cook until fragrant, 1 minute. Whisk in flour and cook 1 minute more, then add milk and simmer until thickened, 5 minutes then add parsley and parmesan. Add tomatoes and cook down 2 minutes.
Add cooked pasta to sauce and toss until coated, then add spinach and toss until wilted.
Top with sliced steak and drizzle with balsamic glaze.