Steak Pasta with Sun-Dried Tomato Cream Sauce
Seared sirloin and penne meet a rich garlic-Parmesan cream sauce with sun-dried tomatoes, herbs and a little chili heat.
10 min
Prep
30 min
Cook
4
Serves
860
Calories
Macros · per serving
46g protein
70g carbs
44g fat
Ingredients
For 4 servings
- 500 g beef sirloin steak
- 320 g penne
- 15 ml olive oil
- 15 g butter
- 4 clove garlic
- 8 g all-purpose flour
- 240 ml chicken broth
- 180 ml heavy cream
- 60 g Parmesan cheese
- 70 g oil-packed sun-dried tomato
- 0.5 tsp red pepper flake
- 0.5 tsp dried oregano
- 0.5 tsp dried thyme
- 2 tsp salt
- 0.5 tsp black pepper
- 3000 ml water
Instructions
- 1
Use two boneless, trimmed sirloin steaks weighing about 250 g each and measuring about 2 cm thick. Mince the garlic, finely grate the Parmesan, and drain and chop the sun-dried tomatoes, weighing 70 g after draining. Pat the steaks dry and season with 0.5 tsp salt and all the black pepper.
- 2
Put the water and remaining 1.5 tsp salt in a covered 5-litre pot over high heat; allow about 10–15 minutes to reach a boil. Meanwhile, heat a 30 cm heavy skillet over medium-high heat for 2 minutes.
- 3
Add the olive oil and steaks to the skillet without overlapping. Sear for 3 minutes, then turn, reduce the heat to medium and add the butter. Cook for another 3–6 minutes, spooning the butter over the steaks, until a thermometer inserted sideways into each centre reads 63°C/145°F. Transfer to a plate and rest for at least 3 minutes before slicing.
- 4
As soon as the water boils, add the dry penne and cook uncovered at a steady boil for the package time, usually 10–12 minutes, stirring occasionally. Before draining, reserve 150 ml of the pasta water. Make the sauce while the pasta cooks.
- 5
Keep the steak cooking fat in the skillet and reduce the heat to medium-low. Stir in the flour for 30 seconds, then add the garlic and stir for another 30 seconds without letting it brown.
- 6
Gradually stir in the chicken broth, scraping up the browned bits. Add the cream, chopped sun-dried tomatoes, red pepper flakes, oregano and thyme. Bring to a gentle simmer over medium heat, then reduce to low and simmer for 4–5 minutes, stirring, until lightly thickened; do not boil vigorously.
- 7
Take the skillet off the heat and stir in the Parmesan until melted. Add the drained pasta and toss thoroughly, adding the reserved pasta water a little at a time as needed to make a glossy sauce that coats the penne.
- 8
Slice the rested steaks thinly across the grain. Divide the sauced pasta among four bowls, top with the sliced steak and serve immediately.
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