Description
A comforting and indulgent creamy pasta dish featuring flank steak and a rich garlic cream sauce, perfect for weeknight dinners.
Ingredients
Scale
- 12 oz (340g) rigatoni pasta
- 1 lb (450g) flank steak, thinly sliced
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 5 cloves garlic, minced
- 1 cup heavy cream
- 1 cup beef broth
- 1 teaspoon Italian seasoning
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the rigatoni pasta according to the package instructions until al dente. Drain and set aside.
- Season the thinly sliced flank steak with salt and pepper to taste.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
- Add the seasoned steak to the skillet and cook for about 2-3 minutes per side until browned to your liking. Remove the steak from the skillet and set aside.
- In the same skillet, reduce the heat to medium and add 4 tablespoons of unsalted butter.
- Once the butter has melted, add 5 cloves of minced garlic. Sauté for about 1 minute until fragrant, stirring continuously to avoid burning.
- Pour in 1 cup of heavy cream and 1 cup of beef broth, stirring well to combine the ingredients.
- Add 1 teaspoon of Italian seasoning and 1/2 cup of freshly grated Parmesan cheese to the skillet. Stir until the cheese has melted and the sauce thickens slightly.
- Return the cooked steak slices to the skillet, tossing to coat them well in the creamy garlic sauce.
- Add the cooked rigatoni to the skillet and combine everything until the pasta is evenly coated with the sauce.
- Remove from heat and sprinkle with 2 tablespoons of chopped fresh parsley for garnish.
- Serve immediately, making sure each portion includes a generous amount of steak and sauce.
Notes
Feel free to substitute flank steak with sirloin or chicken. Use gluten-free pasta for dietary needs. For variations, consider adding spinach or sun-dried tomatoes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg