Creamy Steak Fettuccine

By carvalhohm

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
• 4 tbsp. butter
• 4 garlic cloves, minced
• 4 tbsp. all-purpose flour
• 4 c. milk
• 2 tbsp. freshly chopped parsley
• 1 c. freshly grated Parmesan
• 3 c. halved cherry tomatoes
• 8 c. baby spinach

Preparation

Step 1

In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and set aside.

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.

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.

Add cooked pasta to sauce and toss until coated, then add spinach and toss until wilted.

Top with sliced steak and drizzle with balsamic glaze.