Creamy Steak Fettuccine with Cherry Tomatoes, Spinach, and Balsamic Glaze Recipe
A delightful and creamy steak fettuccine recipe featuring tender sirloin steak served over al dente pasta in a rich Parmesan cream sauce with spinach and burst cherry tomatoes, finished with a balsamic glaze drizzle for a perfect balance of savory and tangy flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
For the Pasta
- Kosher salt
- 12 oz. fettuccine
For the Steak
- 2 tbsp. vegetable oil
- 1 lb. sirloin steak
- Freshly ground black pepper
- Kosher salt (to season steak)
For the Sauce and Garnish
- 2 tbsp. unsalted butter
- 2 garlic cloves, minced
- 2 tbsp. all-purpose flour
- 2 cups whole milk
- 1/2 cup finely grated Parmesan
- 1 tbsp. finely chopped fresh parsley
- 1 1/2 cups halved cherry tomatoes
- 4 cups baby spinach
- 2 tbsp. store-bought or homemade balsamic glaze
Instructions
- Cook the pasta: In a large pot of boiling salted water, cook the fettuccine, stirring occasionally, until al dente according to package directions. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and return it to the pot.
- Prepare the steak: While the pasta cooks, heat the vegetable oil in a large skillet over medium-high heat. Generously season the sirloin steak with kosher salt and freshly ground black pepper. Cook the steak, turning occasionally, until an instant-read thermometer inserted into the center registers 125°F for medium-rare, about 4 minutes per side. Transfer the steak to a cutting board and let it rest for 10 minutes before thinly slicing across the grain.
- Make the roux: In the same skillet over medium heat, melt the unsalted butter. Add the minced garlic and cook, stirring, until softened and fragrant, about 1 to 2 minutes. Whisk in the all-purpose flour and cook, whisking constantly, until fully incorporated, about 1 minute.
- Prepare the cream sauce: Slowly add the whole milk to the roux, whisking to break up any lumps. Bring the mixture to a simmer and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the grated Parmesan cheese and chopped fresh parsley. Season the sauce with salt and freshly ground black pepper to taste. Add the halved cherry tomatoes and cook, stirring occasionally, until they start bursting, about 4 to 5 minutes.
- Combine pasta and sauce: Add the cooked fettuccine and 1/4 cup of the reserved pasta water to the skillet, tossing to combine. Add more pasta water if needed to make the sauce glossy and smooth. Add the baby spinach and cook, tossing, until wilted, about 2 to 3 minutes.
- Serve: Top the creamy pasta with the sliced steak. Drizzle the dish with the balsamic glaze for a finishing touch. Serve immediately while hot.
Notes
- Letting the steak rest after cooking ensures it stays juicy and tender.
- Adjust the cream sauce thickness by adding more or less reserved pasta water as needed.
- The balsamic glaze adds a sweet tang that complements the richness of the sauce and steak.
- For a spicier version, add crushed red pepper flakes when cooking the garlic.
- If you prefer your steak more cooked, adjust the internal temperature accordingly.
- Use freshly grated Parmesan for best flavor and smoother melting.
Keywords: creamy steak fettuccine, sirloin steak pasta, Parmesan cream sauce, spinach pasta, cherry tomato pasta, balsamic glaze pasta, easy steak dinner
