Description
A rich and flavorful one-pot meal combining seared sirloin steak with creamy, spicy garlic butter sauce and perfectly cooked rotini pasta. This indulgent dish features a smoky, spicy twist enhanced by smoked paprika and crushed red pepper flakes, finished with Parmesan cheese and fresh parsley for an easy yet impressive dinner.
Ingredients
Scale
Steak and Seasoning
- 1 pound Sirloin Steak
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Smoked Paprika
Sauce and Pasta
- 3 tablespoons Unsalted Butter
- 3 cloves Garlic, minced
- 0.5 teaspoon Crushed Red Pepper Flakes
- 2 cups Low-Sodium Beef Broth
- 8 ounces Rotini Pasta
- 1 cup Heavy Cream
- 0.5 cup Parmesan Cheese, freshly grated
- 1 teaspoon Onion Powder
Garnish
- 1 tablespoon Fresh Parsley, chopped
Instructions
- Preparation Steps: Pat the sirloin steak dry with paper towels to ensure a good sear. Season both sides generously with kosher salt, black pepper, and smoked paprika for a flavorful crust.
- Sear the Steak: In a Dutch oven, melt 2 tablespoons of unsalted butter over medium-high heat. Add the seasoned steak and cook for 2–3 minutes on each side until a rich, golden-brown crust forms.
- Sauté Aromatics: Add the remaining tablespoon of butter to the pot and reduce heat to medium. Once melted, sauté the minced garlic and crushed red pepper flakes for 30–60 seconds until fragrant.
- Cook Pasta: Pour in the beef broth, scraping browned bits from the pot with a wooden spoon. Bring to a rolling boil, add rotini pasta, stir well, reduce heat, and simmer for 9–11 minutes until pasta is cooked.
- Make Creamy Sauce: Lower heat to low and stir in heavy cream and grated Parmesan cheese. Mix until cheese melts and the sauce is smooth and creamy.
- Combine Steak and Pasta: Return the seared steak with its juices to the pot, tossing everything together to coat well in the sauce.
- Serve: Heat through, then dish out into warm bowls. Garnish with freshly chopped parsley and serve immediately.
Notes
- Use ribeye or chicken instead of sirloin steak for a variation in flavor and texture.
- Adjust crushed red pepper flakes to control the spiciness according to your preference.
- Chicken broth can replace beef broth for a lighter sauce flavor.
- Swap rotini with penne or rigatoni pasta for a similar sauce-holding shape.
- For a lighter sauce, substitute heavy cream with cream cheese.
- Freshly grated Parmesan melts best to create a smooth, nutty finish.
