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- 8 oz fettuccine pasta - 1 lb flank steak or sirloin, thinly sliced - 4 cloves garlic, minced - 1 cup cherry tomatoes, halved - 1 cup spinach leaves - ½ cup heavy cream - ½ cup grated Parmesan cheese I love using fettuccine pasta for this dish. It holds the sauce well and gives great texture. I often choose flank steak or sirloin because they are tender and flavorful. Garlic is a must in this recipe; it adds depth and aroma. Cherry tomatoes bring sweetness and color, while spinach leaves add nutrition and a vibrant touch. The heavy cream makes the sauce rich and creamy, and Parmesan cheese brings a salty finish. - 2 tablespoons olive oil - 1 teaspoon crushed red pepper flakes - Salt and pepper to taste - Fresh basil leaves for garnish I use olive oil to cook the steak and garlic. It has a smooth flavor and helps with browning. Crushed red pepper flakes add a nice kick without being overwhelming. Salt and pepper are essential for enhancing all the flavors. Finally, I love garnishing with fresh basil leaves. They add a burst of freshness and make the dish look beautiful. To make perfect garlic steak pasta, start with the fettuccine. First, bring a large pot of salted water to a boil. Once boiling, add 8 oz of fettuccine pasta. Cook according to the package instructions until the pasta is al dente. This usually takes about 8 to 10 minutes. After it's done, drain the pasta, but keep about ½ cup of the pasta water for later. Set the pasta aside. Next, we’ll sear the steak. Use 1 lb of flank steak or sirloin, thinly sliced. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the steak slices with salt and pepper. Add the steak to the skillet in a single layer. Cook for about 2 to 3 minutes until it turns brown. Flip the steak and cook for another 2 to 3 minutes until fully cooked. Once done, remove the steak from the skillet and set it aside. Now, let’s make the creamy sauce. In the same skillet, add the remaining tablespoon of olive oil. Sauté 4 minced garlic cloves and 1 teaspoon of crushed red pepper flakes for about 30 seconds until fragrant. Then, add 1 cup of halved cherry tomatoes. Cook them for an additional 2 to 3 minutes until they start to soften. To finish the sauce, lower the heat and pour in ½ cup of heavy cream. Stir in 1 cup of spinach leaves until they wilt. Add the cooked steak back into the skillet and mix well, making sure everything heats through. If the sauce is too thick, add some reserved pasta water to adjust the thickness. Now it’s time to bring everything together. Add the cooked fettuccine and ½ cup of grated Parmesan cheese to the skillet. Toss everything together until the pasta is well coated in the creamy sauce. Taste and adjust seasoning with salt and pepper as needed. For serving, plate the garlic steak pasta into bowls. Garnish with fresh basil leaves and extra Parmesan cheese if you like. This adds a nice touch and makes it look appealing. Enjoy your savory and satisfying meal! - Choosing the right cut: I love using flank steak or sirloin. Both cuts are tender and full of flavor. They cook quickly and absorb seasonings well. Look for a cut with good marbling for juiciness. - Techniques for tender steak: To make your steak tender, slice it against the grain. This helps break down the muscle fibers. Also, don't skip resting the steak after cooking. Let it sit for a few minutes before slicing. - Suggested spices and herbs: Besides salt and pepper, I recommend crushed red pepper flakes. They add a nice kick. Fresh basil leaves brighten the dish. You can also try rosemary or thyme for added depth. - Best practices for seasoning the pasta: Always salt your pasta water. It should taste like the sea. This step makes a big difference in flavor. Toss the pasta with olive oil after draining to keep it from sticking. - Avoiding sticky pasta: To keep your pasta from sticking, stir it in the first minute of cooking. Make sure you have enough water in the pot, too. This helps the pasta move freely. - Importance of cooking al dente: Cooking pasta al dente means it’s firm to the bite. This texture holds up well in the dish. Remember, the pasta will continue to cook when you mix it with the sauce. {{image_2}} You can switch up the protein in garlic steak pasta. Chicken or shrimp work great as substitutes. For chicken, use thinly sliced breasts. Cook them the same way as the steak. Shrimp only needs a few minutes to cook. Sauté them until they turn pink and opaque. If you want a vegetarian option, mushrooms and tofu are excellent choices. Use portobello mushrooms for a meaty texture. Sauté them until they are tender. For tofu, use firm tofu and cube it. Cook it until golden brown for a nice crunch. You can make a lighter sauce if you want. Just use less cream and add more broth. This change keeps the dish tasty but cuts down on calories. You can also add different cheeses for flavor. Try feta or goat cheese for a tangy twist. They melt well and add a nice creaminess. If you need gluten-free options, use gluten-free or whole wheat pasta. They both taste great in this dish. You can also try other pasta shapes. Penne or rigatoni work well too. They hold sauce nicely and add variety to your meal. To store garlic steak pasta, place leftovers in an airtight container. Keep it in the refrigerator for up to three days. When reheating, I suggest using a skillet over medium heat. This warms the pasta without making it dry. You can add a splash of water or cream to keep the sauce smooth. Stir it gently to mix the flavors well and enjoy every bite. If you want to freeze garlic steak pasta, let it cool first. Then, put it in a freezer-safe container. This meal can last up to three months in the freezer. When you're ready to eat, thaw it overnight in the fridge. For reheating, use a skillet on low heat, adding a little cream or pasta water. This helps bring back the creamy texture you love. To make garlic steak pasta spicy, you can add more crushed red pepper flakes. This simple step elevates the heat. You can also try adding cayenne pepper or chili powder. Start with a little and taste as you go. Adjust until you reach your desired spice level. You can also add fresh jalapeños for a fresh kick. Spice can enhance the overall dish, so don’t be afraid to experiment. Yes, you can make garlic steak pasta ahead of time. To do this, cook your pasta and steak, then store them separately. Keep them in airtight containers in the fridge. When you are ready to eat, reheat the steak in a skillet. Add the pasta and sauce, and mix until heated through. This method keeps your meal fresh and tasty. Just be mindful that the pasta may absorb the sauce. A good wine pairing for garlic steak pasta is a red wine. A medium-bodied red, like a Merlot, complements the flavors well. You can also try a Cabernet Sauvignon for a bolder choice. If you prefer white wine, a Chardonnay works nicely. The creaminess of the dish pairs well with both types of wine. Choose a wine you enjoy for the best experience. To prevent steak from becoming tough, choose the right cut. Flank steak or sirloin works best for this dish. Marinating helps tenderize the meat, so consider using a simple marinade. You can use olive oil, vinegar, and spices. Let the steak marinate for at least 30 minutes. When cooking, avoid overcooking the steak; aim for medium-rare. This keeps it juicy and tender. Always slice against the grain to ensure each bite is soft. This dish brings together simple yet flavorful ingredients. You learned about fettuccine, steak, garlic, and spinach, along with spices to enhance taste. We explored cooking steps, from boiling pasta to searing steak and making a creamy sauce. Remember, you can swap proteins and pasta types to suit your taste. Proper storage and reheating tips ensure your meal stays fresh. With these insights, you can create a delicious garlic steak pasta that's both tasty and easy to prepare. Enjoy making this delightful dish every time hunger strikes!

Garlic Steak Pasta

Indulge in the deliciousness of garlic steak pasta with this easy recipe that combines tender steak, creamy sauce, and vibrant veggies. Perfect for a quick weeknight dinner, this dish is ready in just 30 minutes! From cooking fettuccine to creating a flavorful sauce with garlic, cherry tomatoes, and spinach, each step is simple and rewarding. Click through to explore this mouthwatering recipe and impress your family tonight!
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Ingredients
  

8 oz fettuccine pasta

1 lb flank steak or sirloin, thinly sliced

4 cloves garlic, minced

1 cup cherry tomatoes, halved

1 cup spinach leaves

½ cup heavy cream

½ cup grated Parmesan cheese

2 tablespoons olive oil

1 teaspoon crushed red pepper flakes

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside, retaining about ½ cup of pasta water.

    Sear the Steak: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the steak slices with salt and pepper. Add the steak to the skillet in a single layer, cooking for 2-3 minutes until browned. Flip and cook for another 2-3 minutes until cooked through. Remove the steak from the skillet and set aside.

      Create the Sauce: In the same skillet, add the remaining tablespoon of olive oil. Sauté the minced garlic and crushed red pepper flakes for about 30 seconds until fragrant. Add the cherry tomatoes and cook for an additional 2-3 minutes until they start to soften.

        Combine Ingredients: Lower the heat and pour in the heavy cream. Stir in the spinach leaves until wilted, then add the cooked steak back into the skillet. Mix well, allowing everything to heat through. If the sauce is too thick, add reserved pasta water as needed.

          Finish the Pasta: Add the cooked fettuccine and grated Parmesan cheese to the skillet. Toss everything together until the pasta is well coated in the creamy sauce. Adjust seasoning with salt and pepper to taste.

            Serve: Plate the garlic steak pasta into bowls, garnishing with fresh basil leaves and additional Parmesan if desired.

              Prep Time: 10 min | Total Time: 30 min | Servings: 4