Creamy Steak Alfredo Fettuccine
Description
Everyone will fall in love with this absolutely delicious dish. It's full of flavor and ridiculously easy to prepare.
Ingredients
Steak and Pasta:
12 oz. fettuccine
1 lb. sirloin steak
2 T. extra-virgin olive oil
Kosher salt
freshly ground black pepper
Alfredo Sauce:
2 T. butter
2 cloves, minced
2 T. all-purpose flour
2 c. milk or heavy cream
1 T. freshly chopped parsley
1/2 c. freshly grated Parmesan cheese
1 1/2 c. halved cherry tomatoes or sun-dried tomatoes
4 c. baby spinach
balsamic glaze, for drizzling
Balsamic Glaze:
1/2 c. balsamic vinegar
3 T. choice of maple syrup, honey or brown sugar
Directions
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In a large pot of well salted boiling water, cook pasta according to package directions until al dente; drain; set aside.
While pasta is cooking, coat both sides of steak with oil; season generously with salt and pepper.
In a large skillet over medium-high heat, cook steak until desired doneness is reached, about 4 minutes per side for medium rare. Transfer to a plate; let rest 10 minutes; thinly slice.
While steak is cooking, make the Alfredo sauce. Add butter to skillet; let melt; add garlic; cook until fragrant, 1 minute. Whisk in flour; cook 1 more minute; add milk; simmer until thickened, about 5 minutes. Add parsley and Parmesan cheese; season with salt and pepper, to taste. Add tomatoes; cook 2 minutes.
Add cooked pasta to Alfredo sauce; toss until well coated; add spinach; toss until wilted. Top with sliced steak; drizzle with balsamic glaze.
4 servings.
Balsamic Glaze:
Add balsamic vinegar and favorite sweetener to a small saucepan; set over medium heat. Once the mixture begins to bubble, reduce heat to medium-low heat; allow to simmer until reduced by half, about 10 minutes. Remove from the heat; set aside to cool before serving.