Lindsay Funston is the former Executive Editor at Delish, where she managed all food, culture, video and social content. She had worn many hats at the brand over the years: traveling the country in pursuit of pickles, creating gravity-defying "cheese pulls", and almost burning down the Delish kitchen with marshmallow cupcakes.
Planning a date night extraordinaire, but can’t decide between steak and pasta? Our easy solution: have both! Chicken fettuccine will forever be a classic favorite, but on those extra-special occasions, steak cranks up the fancy factor in this classic pasta dish. Paired with sweet cherry tomatoes, spinach, and a homemade balsamic glaze, this dish tastes like it took hours, when in fact it’s ready in as little as 30 minutes. Whether you need a last-minute Valentine’s dinner recipe (we won’t judge) or simply want to treat yourself after a long week, this steak fettuccine will be your new go-to dish.
Not feeling like incorporating the steak into the pasta dish? No problem. Make our reverse sear steak or Cajun butter steak, and serve alongside the pasta as-is, or with our best Alfredo sauce instead of the creamy sauce used here.
Serve this date-night worthy meal with roasted asparagus, stuffed mushrooms, or sheet-pan panzanella for a dinner to remember.
Made this for date night and fell in love over the dish? Let us know in the comments below and don't forget to rate it!
- Yields:
- 4 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 30 mins
- Cal/Serv:
- 860
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)
- Nutrition Information
- Per Serving (Serves 4)
- Calories860 Fat39 gSaturated fat16 gTrans fat0 gCholesterol129 mgSodium1034 mgCarbohydrates74 gFiber4 gSugar12 gProtein46 gVitamin D2 mcgCalcium435 mgIron4 mgPotassium973 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1In 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.
- Step 2Coat 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.
- Step 3In 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.
- Step 4Add 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.
- Step 5Top with sliced steak and drizzle with balsamic glaze.
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