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Creamy Steak Fettuccine with Cherry Tomatoes, Spinach, and Balsamic Glaze Recipe

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3.9 from 10 reviews

  • Author: Sara
  • Total Time: 30 minutes
  • Yield: 4 servings

Description

A rich and creamy steak fettuccine recipe that combines tender sirloin steak with a luscious Parmesan cream sauce, fresh spinach, and bursting cherry tomatoes. Perfectly cooked fettuccine is tossed in the velvety sauce, topped with juicy steak slices and finished with a balsamic glaze drizzle for an irresistible, elegant dinner in just 30 minutes.

Ingredients

Pasta

  • 12 oz. fettuccine
  • Kosher salt (for pasta water)
  • 1/2 cup reserved pasta water

Steak

  • 1 lb. sirloin steak
  • 2 tbsp. vegetable oil
  • Freshly ground black pepper, to taste
  • Kosher salt, to taste

Sauce

  • 2 tbsp. unsalted butter
  • 2 garlic cloves, minced
  • 2 tbsp. all-purpose flour
  • 2 cups whole milk
  • 1/2 cup finely grated Parmesan cheese
  • 1 tbsp. finely chopped fresh parsley
  • 1 1/2 cups halved cherry tomatoes

Vegetables

  • 4 cups baby spinach

Finishing

  • 2 tbsp. store-bought or homemade balsamic glaze

Instructions

  1. Cook Pasta: Bring a large pot of salted water to a boil. Add fettuccine and cook according to package instructions until al dente, stirring occasionally. Reserve 1/2 cup of pasta water before draining the pasta and then return the pasta to the pot.
  2. Prepare Steak: While pasta cooks, heat vegetable oil in a large skillet over medium-high heat. Season the sirloin steak generously with kosher salt and freshly ground black pepper on both sides. Place steak in the hot skillet and cook, flipping occasionally, until an instant-read thermometer reads 125°F for medium-rare, about 4 minutes per side. Transfer steak to a cutting board and let rest for 10 minutes before slicing thinly across the grain.
  3. Make Roux and Garlic Flavor: In the same skillet over medium heat, melt the butter. Add minced garlic and cook, stirring frequently, until fragrant and softened, about 1 to 2 minutes. Whisk in all-purpose flour and cook for about 1 minute to incorporate and cook out the raw flour taste.
  4. Prepare Cream Sauce: Gradually whisk in the whole milk, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook while stirring occasionally until it thickens, about 5 minutes. Stir in the grated Parmesan cheese and chopped parsley. Season the sauce with salt and freshly ground black pepper to taste. Add halved cherry tomatoes and cook, stirring occasionally, until tomatoes start to burst, about 4 to 5 minutes.
  5. Toss Pasta with Sauce and Vegetables: Add the cooked fettuccine and 1/4 cup reserved pasta water to the skillet. Toss everything to combine, adding additional pasta water as needed, until the sauce is glossy and coats the pasta evenly. Add baby spinach and cook, tossing gently, until wilted, about 2 to 3 minutes.
  6. Serve: Plate the creamy steak fettuccine topped with the sliced steak. Drizzle with balsamic glaze for a sweet, tangy finish. Serve immediately and enjoy.

Notes

  • For medium steak doneness, cook until internal temperature reaches 130-135°F.
  • Use freshly grated Parmesan for best flavor and creaminess.
  • Reserve pasta water is essential for adjusting sauce consistency.
  • Can substitute sirloin with ribeye or flank steak for variation.
  • Balsamic glaze can be homemade by reducing balsamic vinegar with a bit of sugar.
  • Leftover steak can be stored refrigerated for up to 3 days.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American

Find it online: https://saraflavors.com/creamy-steak-fettuccine-with-cherry-tomatoes-spinach-and-balsamic-glaze-recipe/