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Creamy Steak Fettuccine

You'll want to eat this Creamy Steak Fettuccine right out of the skillet. This dish is definitely meant to be shared with someone special!

INGREDIENTS

  • 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

DIRECTIONS

  1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and set aside.
  2. 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.
  3. 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. 
  4. Add cooked pasta to sauce and toss until coated, then add spinach and toss until wilted.  
  5. Top with sliced steak and drizzle with balsamic glaze.