Description
A delightful dish featuring seared steak bites and tender linguine enveloped in a creamy garlic butter sauce with fresh spinach.
Ingredients
Scale
- 12 oz linguine pasta
- 1 lb sirloin or ribeye steak, cut into bite-sized pieces
- Salt and black pepper, to taste
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tsp Dijon mustard
- 1 tbsp fresh lemon juice
- 2 cups fresh spinach
- 1 cup heavy cream
- ½ cup beef or vegetable broth
- ¾ cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped (plus more for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add linguine and cook until al dente. Reserve ½ cup pasta water before draining.
- Pat steak dry and season with salt, black pepper, and smoked paprika.
- Heat olive oil in a skillet over medium-high heat. Sear steak for 1–2 minutes on each side until browned. Remove and set aside.
- Melt butter in the same skillet, scraping up browned bits. Add garlic and sauté for 1–2 minutes until fragrant.
- Stir in Dijon mustard and lemon juice. Add heavy cream and broth, and simmer for 2–3 minutes.
- Mix in Parmesan cheese until melted.
- Add linguine, spinach, and seared steak back to the skillet. Toss to coat, adjusting sauce consistency with reserved pasta water as needed.
- Garnish with parsley and extra Parmesan before serving.
Notes
For best results, don’t overcrowd the pan when searing the steak. Use reserved pasta water to adjust sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 3g
- Sodium: 800mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 90mg