"Tasty Tuesday" Tries to bring you
"Quick & Economical"
Appetizers..Dinners..Deserts..& Cocktails
to "YOUR PLACE"
(Check out our 'Thirsty Thursday' & 'Frying Friday' too)
(Check out our 'Thirsty Thursday' & 'Frying Friday' too)
Today's Suggestion
Creamy Steak Fettuccine
The sauce is too good
Prep Time:
0:10
Total Time:
0:30
Yields:
4
servings
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
Directions
- 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.
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