Creamy Garlic Steak Penne (Printable)
Tender steak, broccoli, and cherry tomatoes in a rich creamy garlic sauce over penne pasta.
# What's Needed:
→ Pasta
01 - 12 oz penne pasta
→ Steak
02 - 1 lb sirloin steak, trimmed and sliced into thin strips
03 - 1/2 tsp salt
04 - 1/2 tsp freshly ground black pepper
→ Vegetables
05 - 2 cups broccoli florets
06 - 1 cup cherry tomatoes, halved
→ Sauce
07 - 2 tbsp olive oil
08 - 4 cloves garlic, minced
09 - 1 cup heavy cream
10 - 1/2 cup grated Parmesan cheese
11 - 1/4 tsp crushed red pepper flakes
12 - 1/4 cup chopped fresh parsley
13 - Salt and black pepper to taste
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Add broccoli florets during the final 2 minutes of cooking. Drain and set aside.
02 - Season steak strips with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear steak for 2-3 minutes per side until just cooked through. Remove to a plate and cover loosely to retain juices.
03 - Add remaining olive oil to the same skillet. Sauté minced garlic until fragrant, approximately 1 minute.
04 - Stir in halved cherry tomatoes and cook for 2-3 minutes until just softened.
05 - Reduce heat to medium. Pour in heavy cream, stirring constantly to incorporate. Simmer gently for 2-3 minutes.
06 - Stir in Parmesan cheese and red pepper flakes. Season with salt and pepper to taste. Allow sauce to thicken slightly.
07 - Add drained penne and broccoli to the skillet, tossing thoroughly to coat with sauce. Return steak along with accumulated juices to the pan. Mix until everything is well combined and heated through. Remove from heat, garnish with chopped parsley, and serve immediately.
# Tips for Success:
01 -
- The way the creamy sauce clings to every penne tube while somehow staying light enough that you want seconds
- That moment when steak juices mingle with garlic cream, creating a sauce restaurant kitchens would charge twenty dollars for
02 -
- Overcooking the steak in the final step happens fast, so just heat it through instead of cooking it again
- The sauce thickens off heat, so pull it a minute earlier than you think you should
03 -
- Pat the steak dry before seasoning so it sears instead of steams
- Save some pasta water in case you need to loosen the sauce later