Got some pasta but need to add protein? No worries!

Here's an easy solution: have both! This dish tastes like it took hours to make, but guess what? It's actually ready in as little as 30 minutes. Whether you need a last-minute dinner recipe (no judgment here) or just want to treat yourself after a long week, this steak fettuccine will be your new go-to dish.

Creamy Steak Fettuccine

Ingredients

For the Pasta

• 12 oz. fettuccine
• Kosher salt, for the pasta water
• Gluten-free fettuccine can be used if needed.

For the Steak

• 1 lb. strandquist family farm sirloin steak, thinly sliced (or ribeye)
• 2 Tbsp. olive oil, tallow, lard, or butter
• Salt and ground black pepper, to taste

For the Creamy Garlic Parmesan Sauce

• 2 Tbsp. butter
• 2 cloves garlic, minced
• 2 Tbsp. all-purpose flour (or almond flour)
• 2 cups milk
• ½ cup grated Parmesan cheese
• 1 Tbsp. fresh parsley, chopped

For the Veggies

• 1½ cups cherry tomatoes, halved
• 4 cups baby spinach

For the Finish

• 2 Tbsp. balsamic glaze

Directions

1. Cook the pasta. Bring a large pot of salted water to a boil. Cook the fettuccine according to the package directions until al dente. Before draining, reserve about ½ cup of the pasta water. Drain and set aside.
2. Cook the steak. While the pasta cooks, pat the steak slices dry and season with salt and pepper. Heat the olive oil, tallow, lard, or butter in a large skillet over medium-high heat. Add the steak in a single layer and cook for 2–3 minutes per side, or until browned and cooked to your desired doneness. Remove the steak from the skillet and set aside.
3. Cook the vegetables. In the same skillet, add the halved cherry tomatoes and cook for 2–3 minutes, until they begin to soften. Add the spinach and cook until wilted, about 1–2 minutes. Transfer the vegetables to a plate and set aside with the steak.
4. Make the sauce. Reduce the heat to medium and melt the butter in the same skillet. Add the minced garlic and cook for about 30 seconds, until fragrant. Sprinkle in the flour and whisk constantly for about 1 minute. Slowly pour in the milk, whisking as you go to prevent lumps. Continue cooking for 2–4 minutes, stirring frequently, until the sauce thickens.
5. Add the Parmesan. Stir in the Parmesan and chopped parsley. Continue stirring until the cheese is melted and the sauce is smooth. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
6. Bring it all together. Add the cooked fettuccine, steak, tomatoes, and spinach to the skillet. Toss gently until everything is coated in the creamy Parmesan sauce.
7. Finish and serve. Drizzle the balsamic glaze over the top just before serving. Add a little extra Parmesan and parsley if desired. Serve warm and enjoy!

Serve with garlic bread, roasted vegetables, or Caesar salad for a weeknight meal or a special occasion.

Enjoy!

Tessa

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