Creamy Steak Fettuccine

Planning a date night extraordinaire, but can’t decide between steak and pasta? Our easy solution: have both! Chicken fettuccine will forever be a classic favorite, but on those extra-special occasions, steak cranks up the fancy factor in this classic pasta dish. Paired with sweet cherry tomatoes, spinach, and a homemade balsamic glaze, this dish tastes like it took hours, when in fact it’s ready in as little as 30 minutes. Whether you need a last-minute Valentine’s dinner recipe (we won’t judge) or simply want to treat yourself after a long week, this steak fettuccine will be your new go-to dish.

Ingredients

Kosher salt
12 oz. fettuccine
1 lb. sirloin steak
2 tbsp. vegetable oil
Freshly ground black pepper
2 tbsp. butter
2 cloves garlic, minced
2 tbsp. all-purpose flour
2 c. milk
1/2 c. freshly grated Parmesan
1 tbsp. freshly chopped parsley
1 1/2 c. halved cherry tomatoes
4 c. baby spinach
2 tbsp. balsamic glaze (1/3 c. balsamic vinegar simmered for about 10 minutes)

Directions

Step 1

In a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve ½ cup pasta water before draining. Return pasta to pot.

Step 2

Coat both sides of steak with oil and season generously with salt and pepper. In a large skillet over medium-high heat, cook steak to desired doneness, 4 minutes per side for medium-rare. Transfer to a plate to let rest for 10 minutes. Thinly slice steak.

In a large skillet over medium-high heat, cook steak to desired doneness, 4 minutes per side for medium-rare

Step 3

In skillet, melt butter over medium heat. Add garlic and cook until softened and fragrant, 1 to 2 minutes. Whisk in flour and cook 1 minute more, then slowly add milk, whisking to break up lumps, and simmer until thickened, 5 minutes. Add Parmesan and parsley and season with salt and pepper. Add tomatoes and cook until bursting, 2 to 3 minutes.