Sweet Spicy Garlic Steak Pasta (Print Version)
# Ingredients:
→ For the Steak
01 -
Sirloin steak, 450 g
02 -
Olive oil, 2 tablespoons
03 -
Garlic powder, 1 teaspoon
04 -
Smoked paprika, 1 teaspoon
05 -
Pinch of salt and black pepper, to your taste
→ For the Pasta and Sauce
06 -
Heavy cream, 240 ml
07 -
Fresh parsley, chopped, 15 g
08 -
Red pepper flakes, 1 teaspoon
09 -
Parmesan cheese, grated fresh, 70 g
10 -
Rigatoni or penne pasta, 340 g
11 -
Unsalted butter, 45 g
12 -
Lemon juice, squeezed fresh, 1 tablespoon
13 -
Garlic cloves, minced, 4
14 -
Honey, 2 tablespoons
# Instructions:
01 -
Toss some parsley on top and bring it to the table while it's still steaming hot.
02 -
Mix the cooked pasta into the sauce, giving it a good toss. Add some of the saved pasta water if it feels too thick. Gently stir in the steak (plus the juices) right at the end.
03 -
Now take the pan off the burner. Drop in the Parmesan and a splash of lemon juice. Whisk until you’ve got a creamy, smooth sauce.
04 -
Next, pour your cream and honey into the pan. Turn the burner down low and let it all bubble away for a couple of minutes.
05 -
Still using the same skillet, keep the heat on medium. Toss in butter. Once melted, add that garlic you minced and your chili flakes. Stir for a minute ‘til it smells amazing.
06 -
Pour in the olive oil and put the pan over medium-high. Sear your steak chunks a few at a time. Leave them for two to three minutes to get a solid crust, then put them aside so they can rest.
07 -
Put a big pot of salted water on to boil. Drop your pasta in and stir now and then. Don't forget to scoop out 125 ml of the pasta water before draining in a colander once it's just right.
08 -
Chop the steak into small bites. Sprinkle the smoked paprika, garlic powder, salt, and black pepper over it so everything's seasoned well.
# Notes:
01 -
Hold back a splash of pasta water so you can get your sauce just how you like it—super smooth and silky.