Whenever we feel like a steak, this dish is always what we want to do. It’s prepared quickly and it’s so full of flavor. It makes us forget that chicken ever existed.
INGREDIENTS
12 oz. of fettuccine
1 lb. of sirloin steak
2 tablespoons of extra virgin olive oil
Kosher Salt
Freshly ground black pepper
2 tablespoons of butter
2 nails, chopped
2 tablespoons of all-purpose flour
2 c. of milk
1 tablespoon of freshly chopped parsley.
1/2 c. freshly grated parmesan
1 1/2 c. cherry tomatoes cut in half
4 c. baby spinach
Balsamic glaze, for drizzle
DIRECTIONS
In a large pot of boiling salted water, cook pasta according to package directions until al dente. Drain and set aside.
Coat both sides of the steak with oil and season liberally with salt and pepper. In a large skillet over medium-high heat, cook steak until done, 4 minutes per side for medium-rare. Transfer to a plate to rest, 10 minutes, then slice thinly.
Meanwhile, make the alfredo sauce: Add butter to the pan and let it 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. Add parsley and parmesan and season with salt and pepper. Add the tomatoes and cook for 2 more minutes.
Add the cooked pasta to the sauce and stir until covered, then add the spinach and stir until wilted.
Cover with the sliced steak and sprinkle with balsamic glaze.