Steak Fettuccine
Ingredients
- 12 oz fettuccine (fresh if possible)
- 1 lb beef steak, sirloin
- 2 tbsp frying oil
- 2 tbsp butter
- 2 cloves garlic, minced
- 2 tbsp unbleached all-purpose flour
- 2 cups whole milk
- 0.5 cup parmesan
- 1 tbsp parsley, freshly chopped
- 1.5 cups cherry tomatoes, halved
- 4 cups spinach
- 0.33 cup balsamic vinegar
Steps
- Simmer balsamic vinegar for 10 minutes to create glaze while preparing ingredients.
- Cook pasta in boiling salted water until al dente. Reserve 0.5 cup pasta water before draining. Return pasta to pot.
- Season steak with oil, salt, and pepper. Cook in skillet over medium-high heat, 4 minutes per side for medium-rare. Rest 10 minutes, then slice thinly.
- Melt butter, add minced garlic, cook 1-2 minutes. Whisk in flour, cook 1 minute. Slowly add milk while whisking, simmer 5 minutes until thickened. Stir in parmesan and parsley; season. Add tomatoes, cook 2-3 minutes.
- Add cooked pasta and 0.25 cup reserved pasta water to skillet; toss together. Add spinach and toss until wilted.
- Plate and top with sliced steak. Drizzle with balsamic glaze.