Want to serve a restaurant-quality dinner out of your very own kitchen? Look no further than this dreamy steak pasta recipe!
This steak pasta features perfectly cooked, pan-seared steak, a creamy Gouda cheese sauce, sun-dried tomatoes, spinach, and more. It's all the flavor without all the work!
This steak pasta recipe is proof that steaks out of a pan are second to none and with my simple sauce hack, you'll be whipping up a perfectly smooth, made from scratch, creamy pasta sauce before you know it! The prep is minimal but the flavor is BIG!
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You can print out the recipe here:
[ Ссылка ]
Here's what you'll need:
1/2 pound Farfalle, Rigatoni, or Pappardelle pasta
1/4 cup avocado or canola oil, separated
10-16 ounce sirloin or ribeye steak (about 1 1/4"-thick)
2 1/2 teaspoon Kosher salt, separated
1 teaspoon black pepper, separated
1 red onion, diced
2 cloves garlic, minced
10 sun-dried tomatoes, minced (preferably packed in oil)
2 tablespoons all-purpose flour
2 1/2 cups whole milk warmed in the microwave for 1-2 minutes
1 1/2 c freshly grated Gouda or Smoked Gouda cheese
2 cups baby spinach leaves, roughly chopped roughly chopped
1/2 tsp red pepper flakes
How to make it:
Bring a large pot of water to a boil and generously season with salt. Add pasta and cook to al dente, according to package instructions.
Add 2 tablespoons of oil to a large, skillet (preferably cast iron) over medium-high heat and allow to come to temperature.
Pat the steak dry with paper towels, then rub it with 1 tablespoon of oil and season 1 1/2 teaspoon Kosher salt and a 1/2 teaspoon black pepper. Rub all over to adhere. Sear the steak for 5 minutes on the first side, turn, and sear for 5 minutes more. Remove from the skillet and set aside.
Add the remaining tablespoon of oil to the pan, followed by the onion, and sauté until softened, about 4 minutes. Stir in garlic and sundried tomatoes, and sauté for about 1 minute more.
Sprinkle flour over vegetables and stir until the mixture looks pasty. Very slowly, stream in the warmed milk and stir until no lumps remain. Reduce the heat to maintain a simmer and allow to lightly simmer for 5 minutes, until the sauce has thickened slightly.
Add the cheese, along with 1 teaspoon Kosher salt, 1/2 teaspoon black pepper, and the red pepper flakes. Stir until cheese is melted. Then, add the spinach in three additions, stirring just until wilted.
Slice the beef into thin strips cutting against the grain, and cut into bite-sized pieces, if desired. Add steak to the sauce, serve over your favorite pasta, and enjoy!
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The Anthony Kitchen is all about incredible food made with real ingredients, that delivers the most flavor in the most efficient way possible! Quality, flavor, ease, and YOUR SUCCESS in the kitchen matter to me. If you have a question, please ask away. I'm here to help and I check the comments regularly!
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