Creamy Garlic Steak Penne (Printable Format)
Tender steak and vegetables in creamy garlic sauce over penne pasta
# What You Need:
→ Pasta
01 - 12 oz penne pasta
→ Steak
02 - 1 lb sirloin steak, trimmed and sliced into thin strips
03 - 1/2 tsp salt
04 - 1/2 tsp freshly ground black pepper
→ Vegetables
05 - 2 cups broccoli florets
06 - 1 cup cherry tomatoes, halved
→ Sauce
07 - 2 tbsp olive oil
08 - 4 cloves garlic, minced
09 - 1 cup heavy cream
10 - 1/2 cup grated Parmesan cheese
11 - 1/4 tsp crushed red pepper flakes
12 - 1/4 cup chopped fresh parsley
13 - Salt and black pepper to taste
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Cook penne according to package instructions until al dente. In the last 2 minutes of cooking, add broccoli florets. Drain and set aside.
02 - Season steak strips with 1/2 tsp salt and 1/2 tsp pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add steak and sear for 2-3 minutes per side until just cooked through. Remove steak to a plate and cover loosely.
03 - In the same skillet, add remaining 1 tbsp olive oil. Add minced garlic and cook until fragrant, about 1 minute.
04 - Stir in cherry tomatoes and cook for 2-3 minutes until just softened.
05 - Lower heat to medium. Pour in the heavy cream, stirring to combine. Simmer gently for 2-3 minutes.
06 - Stir in Parmesan cheese, crushed red pepper flakes, and season with salt and pepper to taste. Allow sauce to thicken slightly.
07 - Add drained penne and broccoli to the skillet, tossing to coat with sauce. Return steak to the pan, including any juices, and mix until everything is well combined and heated through.
08 - Remove from heat and garnish with chopped parsley. Serve immediately.
# Expert Suggestions:
01 -
- The combination of tender seared steak and velvety cream sauce creates that restaurant quality comfort food feeling without the hefty bill
- Everything cooks in one skillet besides the pasta so cleanup is surprisingly manageable
02 -
- Letting the steak rest after searing keeps it juicy rather than letting all those flavorful juices run out onto your cutting board
- The sauce will continue thickening off the heat so remove it from the stove while it still looks slightly thinner than you want
03 -
- Slice your steak against the grain into thin strips for the most tender results
- Don't let the garlic brown it turns bitter quickly so watch closely once it hits the hot oil