Ingredients
Scale
- 1 lb (450g) sirloin steak, sliced into strips
- 12 oz (340g) pasta (penne, fusilli, or preferred type)
- 4 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 teaspoon red pepper flakes (adjust for heat preference)
- 1 cup grated Parmesan cheese
- 1 teaspoon dried Italian herbs (optional)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
- Olive oil for cooking
Instructions
- Gather all ingredients. Slice the sirloin steak into thin strips, season with salt, pepper, and Italian herbs. Mince garlic cloves and set aside.
- Boil a large pot of salted water and cook the pasta until al dente according to package instructions. Drain and set aside, reserving some pasta water.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add steak strips and cook 2-3 minutes per side until browned and cooked to preference. Remove and set aside.
- In the same skillet, lower heat to medium, add butter. Once melted, add minced garlic and red pepper flakes. Sauté for about 30 seconds until fragrant.
- Add cooked pasta to the skillet, tossing to coat evenly. Return steak to skillet and mix well. Add reserved pasta water if needed to loosen the sauce.
- Stir in grated Parmesan cheese, season with additional salt and pepper if needed. Garnish with chopped parsley before serving.
Notes
- Use high-quality steak for the best flavor and tenderness.
- Adjust red pepper flakes to control spiciness levels.
- Reserve pasta water to achieve a silky, saucy consistency.
- Do not burn garlic when sautéing in butter; keep the heat moderate.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Contains Meat
Nutrition
- Serving Size: 1 plate
- Calories: 620 kcal Kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g
- Carbohydrates: 62 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 125 mg