Garlic Butter Steak Pasta with Broth and Parmesan Sauce
Sliced steak and pasta are finished with garlic butter, beef broth, and Parmesan. Rest the beef while making the light sauce, then combine off the heat.
Ingredients
Pasta and Beef Ingredients
- 8 oz pasta spaghetti or fettuccine
- 1 lb sirloin or flank steak thinly sliced across the grain
Sauce Ingredients
- 4 tbsp butter divided
- 4 cloves garlic minced
- 1/2 cup beef broth
- 1/4 cup Parmesan cheese finely grated
- Salt and pepper to taste
- fresh parsley chopped, for garnish
Instructions
Instructions
- Boil the pasta in salted water according to the package until al dente. Drain close to the sauce’s finishing time.
- Melt 2 tablespoons butter in a skillet over medium heat; cook the sliced steak until browned and at least 145°F. Transfer to a plate and rest for at least 3 minutes while making the sauce.
- Add the remaining 2 tablespoons butter over medium-low heat and cook the garlic for about 1 minute until fragrant and pale. Pour in the broth and bring to a gentle simmer.
- Toss the pasta in the sauce, remove from the heat, and gradually stir in the Parmesan. Fold in the rested steak and its juices; season with salt and pepper, add parsley, and divide into 4 servings.
Notes
- Refrigerate within 2 hours (1 hour above 90°F) at 40°F or below; use within 3–4 days.
- Reheat portions to 165°F throughout.