Description
Tender seared steak bites with garlic butter served over a bed of creamy alfredo rigatoni pasta. A rich and satisfying main course that’s perfect for a hearty dinner.
Ingredients
Scale
For the Crust:
- 1 lb sirloin steak, cut into bite-sized pieces
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- Salt and black pepper to taste
- 12 oz rigatoni pasta
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 cup whole milk
- 1/2 cup chicken broth
- 1 tbsp olive oil
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Crust:
- Bring a large pot of salted water to a boil and cook rigatoni according to package directions until al dente. Drain and set aside.
- Season steak bites generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add steak pieces in a single layer and sear for 2-3 minutes per side until browned. Remove steak from skillet and set aside.
- Reduce heat to medium. Add butter to the skillet, then stir in minced garlic. Cook for 30 seconds until fragrant.
- Pour in heavy cream, milk, and chicken broth. Stir and bring to a gentle simmer. Gradually whisk in Parmesan cheese until smooth and thickened, about 2 minutes.
- Add the cooked rigatoni to the alfredo sauce and toss to coat evenly.
- Return the steak bites to the skillet, along with any juices. Stir to combine and heat through for 1-2 minutes.
- Serve immediately, garnished with fresh parsley.
Notes
You can customize the seasonings to taste.