Steak Pasta Alfredo
This steak pasta alfredo is loaded with tender New York strip steak, al dente pasta, and a rich, creamy alfredo sauce.
Servings: 8
Calories: 846kcal
Equipment
Ingredients
Steak
- 1.5 pounds New York strip steak
- 2 tablespoon olive oil
- 2 teaspoon smoked sweet paprika
- 2 teaspoon oregano
- 2 teaspoon garlic powder
- 1 teaspoon thyme
- ½ teaspoon black pepper
- ¾ teaspoon salt
Alfredo Sauce
- 12 ounce gluten free farfalle pasta
- 4 tbsp butter
- 2 tablespoon minced onion
- 2 teaspoon Italian seasoning
- ½ teaspoon salt
- 1 teaspoon garlic powder
- ½ cup chicken broth
- 2 tablespoon gluten free flour
- 3 cups heavy cream
- ¼ cup pasta water reserved
- 8 oz parmesan cheese shredded
Instructions
For the Pasta
- Cook the pasta in a large pot of boiling water according to the package directions for al dente.
- Drain the pasta, reserving ¼ cup of the pasta water, and set it aside.
For the Steak
- Mix the paprika, salt, oregano, garlic powder, thyme, and black pepper in a small bowl.
- Season both sides of the steaks liberally with the mixture.
- Add the olive oil to a large skillet and preheat to medium. Then, sear the steaks for about 4 minutes on both sides until their internal temperature reaches 165 degrees.
- Set the steaks aside to rest on a cutting board.
For the Sauce
- Reduce the heat to medium-low and melt the butter in the same pan. Then, cook the minced onion, Italian seasoning, salt, and garlic powder for about a minute.
- Add the flour and whisk well, scraping the bottom of the pan.
- Pour the chicken broth and heavy cream into the skillet and whisk, cooking for 3 to 5 minutes until a thick sauce forms.
- Add the parmesan cheese and stir until completely melted. Then, cook, stirring occasionally, until the sauce reaches your desired consistency.
- Add the pasta to the skillet and toss gently to coat evenly.
- If the sauce is too thick, add 1 tablespoon of pasta water and gently stir. Continue until the sauce is your desired consistency.
- Slice the steak and carefully stir it into the pasta. Enjoy!
Video
Notes
Storage
- Refrigerate for up to 4 days in an airtight container.
- Freezing is not recommended.
- Reheat in a skillet or saucepan over medium-low heat or microwave individual portions at 1-minute intervals.
- To ensure the pasta doesn't overcook when added to the sauce, either stop cooking it a minute or two short of the package directions or rinse it immediately with cold water.
- Use a gentle, folding motion to mix in the pasta and steak to avoid breaking up the pasta.
- Stir continuously when making the sauce to prevent sticking and ensure even cooking.
- Be careful not to let your sauce come to a hard simmer, or worse, a boil. It can curdle very easily.
Nutrition
Calories: 846kcal | Carbohydrates: 39g | Protein: 36g | Fat: 62g | Saturated Fat: 35g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 187mg | Sodium: 990mg | Potassium: 482mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1997IU | Vitamin C: 1mg | Calcium: 434mg | Iron: 3mg
