Steak Pasta Alfredo
This steak pasta alfredo is loaded with tender New York strip steak, al dente pasta, and a rich, creamy alfredo sauce.
Ingredients
- 1 ½ poundsnew york strip steak
- 2 tbspolive oil
- 2 tspsmoked sweet paprika
- 2 tsporegano
- 2 tspgarlic powder
- 1 tspthyme
- ½ tspblack pepper
- ¾ tspsalt
- 12 ouncegluten free farfalle pasta
- 4 tbspbutter
- 2 tbspminced onion
- 2 tspitalian seasoning
- ½ tspsalt
- 1 tspgarlic powder
- ½ cupchicken broth
- 2 tbspgluten free flour
- 3 cupsheavy cream
- ¼ cuppasta water (reserved)
- 8 ozparmesan cheese (shredded)
Directions
For the pasta
- 1
Cook the pasta in a large pot of boiling water according to the package directions for al dente.
- 2
Drain the pasta, reserving 1/4 cup of the pasta water, and set it aside.
For the steak
- 1
Mix the paprika, salt, oregano, garlic powder, thyme, and black pepper in a small bowl.
- 2
Season both sides of the steaks liberally with the mixture.
- 3
Add the olive oil to a large skillet and preheat to medium. Then, sear the steaks for about 4 minutes on both sides until their internal temperature reaches 165 degrees.
- 4
Set the steaks aside to rest on a cutting board.
For the sauce
- 1
Reduce the heat to medium-low and melt the butter in the same pan. Then, cook the minced onion, Italian seasoning, salt, and garlic powder for about a minute.
- 2
Add the flour and whisk well, scraping the bottom of the pan.
- 3
Pour the chicken broth and heavy cream into the skillet and whisk, cooking for 3 to 5 minutes until a thick sauce forms.
- 4
Add the parmesan cheese and stir until completely melted. Then, cook, stirring occasionally, until the sauce reaches your desired consistency.
- 5
Add the pasta to the skillet and toss gently to coat evenly.
- 6
If the sauce is too thick, add 1 tablespoon of pasta water and gently stir. Continue until the sauce is your desired consistency.
- 7
Slice the steak and carefully stir it into the pasta. Enjoy!