Creamy Steak Fettuccine

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

Kosher salt

12 oz. fettuccine

1 lb. sirloin steak

2 tbsp. vegetable oil

Freshly ground black pepper

2 tbsp. butter

2 cloves garlic, minced

2 tbsp. all-purpose flour

2 c. milk

1/2 c. freshly grated Parmesan

1 tbsp. freshly chopped parsley

1 1/2 c. halved cherry tomatoes

4 c. baby spinach

2 tbsp. balsamic glaze (1/3 c. balsamic vinegar simmered for about 10 minutes)

Directions

In a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve ½ cup pasta water before draining. Return pasta to pot.

Coat both sides of steak with oil and season generously with salt and pepper. In a large skillet over medium-high heat, cook steak to desired doneness, 4 minutes per side for medium-rare. Transfer to a plate to let rest for 10 minutes. Thinly slice steak.

In skillet, melt butter over medium heat. Add garlic and cook until softened and fragrant, 1 to 2 minutes. Whisk in flour and cook 1 minute more, then slowly add milk, whisking to break up lumps, and simmer until thickened, 5 minutes. Add Parmesan and parsley and season with salt and pepper. Add tomatoes and cook until bursting, 2 to 3 minutes.

Add cooked pasta and ¼ cup reserved pasta water to skillet and toss to combine, adding more pasta water as needed. Add spinach and toss until wilted.

Top with sliced steak and drizzle with balsamic glaze.

Nutrition

• Calories: 860
• Total Fat: 39 g
• Saturated Fat: 16 g
• Trans Fat: 0 g
• Cholesterol: 129 mg
• Sodium: 1034 mg
• Total Carbohydrate: 74 g
• Dietary Fiber: 4 g
• Total Sugars: 12 g
• Protein: 46 g