Creamy Steak Pasta
This creamy steak pasta dish is the ultimate comfort food—a combination of juicy steak and cheesy, garlicky pasta that everyone will fall in love with.
Creamy Steak Pasta
This creamy steak pasta dish is super easy to make and can be made with almost any cut of steak. I cooked the steak specifically for this recipe, but it's also a great option for using up any leftover steak you may have in the fridge.
Ingredients
- 1 tablespoon olive oil
- 2 Rump steaks (approximately 450 g)
- Salt and pepper
- 2 tablespoons butter
- 2 garlic cloves, finely chopped
- 1 sprig rosemary
- 8 oz(250 g) pasta
- 2 tablespoons butter
- 2 garlic cloves, finely chopped
- 1 teaspoon Italien seasoning
- ½ cup (125 ml) low-sodium chicken stock
- 1 cup (250 ml) heavy cream
- ⅓ cup Parmesan, grated
- A handful of fresh parsley, roughly chopped
- Salt and freshly ground black pepper to taste
Instructions
- Step 1Season your rump steaks generously with salt and pepper. Heat olive oil in a large skillet over high heat. Add the steaks and cook for 3-4 minutes per side until you see a brown crust.Add the butter, garlic and rosemary sprig to the skillet, then spoon over the steaks with the melted butter. Cook until desired doneness. Remove the steaks and let rest for 5 minutes before slicing into thin slices.
- Step 2Bring a large pot of salted water to a boil, then cook your pasta according to the package instructions until al dente. Reserve 1-2 cups of pasta water before draining the pasta. Simmer for 1-2 minutes
- Step 3Start making the pasta sauce. Melt the butter in a skillet, Add the chopped garlic and cook for 1 minute over medium-low heat. Stir in the Italian seasoning, then the chicken stock. Simmer for 1-2 minutes, then add the heavy cream and continue to simmer for a couple of minutes until the sauce starts to thicken.
- Step 4 Add the cooked pasta to the skillet with the steak and pasta sauce, adding a little more pasta water if the pasta seems too dry. Then add the grated Parmesan cheese, add the chopped parsley and season with salt and pepper to taste.
