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Beef Steak Pasta Combinations

Beef Steak Pasta Combinations
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Enjoy a hearty and versatile beef steak pasta dish that combines tender, seared beef with perfectly cooked pasta and flavorful sauces. Whether you prefer zesty tomato, creamy garlic, or an Asian fusion twist, this recipe delivers rich, bold flavors and textures that turn any meal into a satisfying celebration.

Ingredients

Scale

Beef

  • 1 lb beef steak (ribeye, sirloin, or flank)
  • Salt, to taste
  • Black pepper, to taste
  • 2 tbsp olive oil

Pasta

  • 8 oz pasta (fettuccine, penne, or rigatoni)
  • Salt, for pasta water

Sauce Base

  • 2 tbsp olive oil
  • 3 cloves garlic, finely chopped
  • 1 small onion, finely chopped
  • 1 cup crushed tomatoes (for tomato-based) or 1 cup heavy cream (for cream-based)
  • 1 tbsp fresh herbs (rosemary, thyme, basil, or parsley), chopped
  • Salt and black pepper, to taste

Finishing Touches

  • 1/4 cup freshly grated Parmesan or Pecorino cheese
  • Additional fresh herbs for garnish

Optional Variations

  • Crushed red pepper flakes or hot sauce (for a spicy kick)
  • Sautéed mushrooms, spinach, or bell peppers (for added vegetables)
  • Zucchini noodles or shirataki noodles (for a low-carb version)
  • Garlic butter (for sauce alternative)
  • Soy sauce, ginger, and scallions (for Asian fusion flavor)

Instructions

  1. Prepare the Beef Steak: Pat the beef steak dry with paper towels to ensure a perfect sear. Season generously with salt and pepper on both sides. Heat olive oil in a pan over medium-high heat, then sear the steak for about 3-4 minutes per side until a golden crust forms. Set aside to rest before slicing thinly against the grain.
  2. Cook the Pasta: Bring a large pot of salted water to a boil and cook your chosen pasta according to package instructions until al dente. Reserve a cup of pasta water before draining to help adjust sauce consistency later.
  3. Make the Sauce: In the same pan used for the steak, add a splash of olive oil and sauté finely chopped garlic and onions until fragrant and translucent. Depending on your variation, add crushed tomatoes for a vibrant sauce or pour in heavy cream for a luscious, creamy base. Season with salt, pepper, and fresh herbs.
  4. Combine Pasta and Steak: Toss the drained pasta into the sauce, adding reserved pasta water as needed to loosen and bind the sauce evenly. Arrange the sliced steak on top or gently fold it into the pasta for a harmonious bite every time.
  5. Serve: Finish with a generous sprinkle of freshly grated Parmesan or your preferred cheese. Add a touch of fresh herbs or cracked pepper to elevate presentation and flavor.

Notes

  • Rest the steak after cooking to lock in juices and maximize tenderness.
  • Cook pasta al dente to preserve texture and prevent mushiness.
  • Use reserved pasta water to emulsify sauce and achieve silky consistency.
  • Add fresh herbs last to keep their flavor bright and fresh.
  • Choose the right steak cut: ribeye for richness, sirloin for leaner profile.
  • For gluten-free options, use rice pasta or chickpea pasta.
  • Freeze pasta and sauce separately from steak to maintain texture.
  • Reheat gently with added liquid to keep steak tender and sauce smooth.

Nutrition

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Find it online: https://emillycooks.com/beef-steak-pasta-combinations/