Description
You can’t go wrong with steak and pasta, I mean come on.
Ingredients
Units
Scale
- 1 1/2 lb NY strip steak, cut into cubes
- 1 lb dry fettuccine pasta
- 1/2 lb broccoli florets
- 2 red bell peppers, diced
- 1 shallot, minced
- 3 1/2 C heavy cream
- 1/2 C beef broth
- 1/2 C parmesan, grated
- 1/2 C aged asiago, grated
- 3 tbsp butter
- 4 tbsp AP flour
- 3 tbsp steak seasoning, to taste
- 2 tbsp olive oil, divided
- 1 tbsp minced garlic
- 2 tsp kosher salt, to taste
- 1 tsp Worcestershire sauce
Instructions
- Preheat your oven to warm, or 175°F. Season the steak pieces with the steak seasoning, Worcestershire sauce, and one tablespoon of olive oil. Stir together until all the pieces are evenly coated. Set aside to marinate at room temperature for 10–15 minutes (pop them in the fridge if you’re gonna go for any longer).
- Place a large sauté pan over medium-high heat. Add the remaining olive oil to the pan and allow it to heat for 2–3 minutes. Add the steak pieces to the pan, keeping a couple of inches between them. Don’t crowd the pan; go in batches if needed. Let the steak sear undisturbed for 3 minutes, then flip and cook the opposite side for an additional 2 minutes. As written, the recipe will produce medium-rare steak tips. If you’d like the steak cooked through more, go ahead and sear the other sides, too, for about a minute or two more. Once seared, transfer to an oven safe dish to rest. Continue until all the steak is seared. Transfer the plate to the oven and turn the oven off. The residual heat should be enough to keep the steak warm without cooking it more.
- Reduce the heat to medium and add your butter to the pan. Once the butter has melted toss in the shallots and cook for 2 minutes, stirring the whole time. Sprinkle the flour over the top of the shallots. Use a spatula to stir them together until a thick, dry paste forms.
- Pour in your broth. Use it to deglaze the plan – loosening anything stuck to the bottom – and work the liquid into the flour paste. Switch to a whisk if that makes it easier for you to work them together into a thick slurry. Around this point, go ahead and boil the salted water you’ll use to cook your noodles and broccoli.
- After the beef from and flour slurry are well combined, whisk in your heavy cream, one cup at a time, whisking out all the lumps before you add the next one. After all of the cream has been incorporated, add the kosher salt and black pepper. Allow to simmer, stirring occasionally, while you work on the pasta.
- About 3 minutes before your pasta is al dente (about 8 minutes into the cook time) add the broccoli florets. Cook together until the pasta is al dente, then drain thoroughly. Transfer the broccoli and pasta to the drained pot, and stir in the red bell pepper. The residual heat from the pasta will steam the pepper pieces a bit while we finish up the sauce.
- After draining your pasta go ahead and stir the grated cheeses into the sauce. Whisk until it’s thoroughly combined. Give it a taste and add more salt if you think it needs it.
- Pour the sauce directly into the pot of pasta, broccoli, and peppers. Use tongs to combine, coating all the ingredients in the sauce.
- To serve, ladle the pasta into serving bowls, and top with the desired amount of steak tips. Dassit!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
