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Creamy Garlic Steak Pasta with Sun-Dried Tomatoes and Spinach Recipe

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3.9 from 7 reviews

This creamy garlic sauce pasta with tender flat iron steak combines rich, cheesy flavors and a hint of spice from green chiles. Cooked penne pasta is tossed in a luscious garlic and cheese sauce with sun-dried tomatoes and fresh spinach, then topped with perfectly seared steak slices for a hearty, comforting meal ready in just 25 minutes.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Pasta and Meat

  • 12 oz penne pasta
  • 1 lb flat iron steak (or ribeye or sirloin)
  • 1 tbsp olive oil
  • Salt and pepper, to taste

Creamy Garlic Sauce

  • 2 tbsp butter
  • 1 tsp cornstarch (or 1 tbsp flour)
  • 3 garlic cloves, minced
  • ½ cup chicken broth
  • ½ cup milk
  • ¼ cup mozzarella cheese
  • ¼ cup parmesan cheese
  • Salt and pepper, to taste

Add-ins and Garnishes

  • ⅓ cup sun-dried tomatoes
  • 2 cups fresh spinach
  • ¼ cup green chile, roasted, peeled, and chopped (can use canned)
  • Chopped parsley, for garnish
  • Red pepper flakes, for garnish

Instructions

  1. Cook Pasta: Bring a large pot of water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
  2. Season Steak: Pat the steak dry and season both sides generously with salt and pepper.
  3. Heat Pan: Preheat a large skillet over medium-high heat. Add olive oil and let it heat until shimmering.
  4. Cook Steak: Place the steak in the hot skillet and cook for 2-4 minutes per side until the internal temperature reaches 130-135°F for medium-rare, as it will rise to 140-145°F with carry-over heat. Remove the steak from pan and set aside to rest.
  5. Prepare Sauce – Sauté Garlic: In the same or a clean large frying pan, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes, being careful not to burn it.
  6. Thicken Sauce: Whisk in cornstarch (or flour if using) to the butter and garlic mixture until fully dissolved. Gradually stir in chicken broth and milk, stirring frequently to avoid lumps. Bring the sauce to a gentle boil and allow it to thicken.
  7. Melt Cheese: Add mozzarella and parmesan cheese to the boiling sauce. Stir until cheeses are fully melted and sauce is smooth. Season with salt and pepper to taste.
  8. Combine Pasta and Sauce: Add the cooked penne pasta to the sauce and stir well to coat all noodles evenly.
  9. Add Veggies: Stir in sun-dried tomatoes, green chile, and fresh spinach. Cook for 2-4 minutes until the spinach wilts, covering the pan with a lid if needed to speed up wilting.
  10. Serve: Slice the rested steak into thin strips and top the creamy pasta. Garnish with chopped parsley, a sprinkle of red pepper flakes, and extra parmesan cheese if desired. Serve immediately and enjoy!

Notes

  • Use any cut of steak you prefer: ribeye or sirloin work just as well as flat iron.
  • If you prefer a vegetarian version, omit the steak and add more vegetables like mushrooms or bell peppers.
  • For a thicker sauce, increase the cornstarch to 1.5 teaspoons or add more cheese.
  • Sun-dried tomatoes add a nice tangy contrast, but you can omit or substitute with roasted red peppers.
  • Adjust the amount of green chile to control the spice level.
  • Allow the steak to rest after cooking to keep it juicy and tender.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://yourdailycook.com/creamy-garlic-steak-pasta-with-sun-dried-tomatoes-and-spinach-recipe/