Creamy Garlic Steak Penne (Printable Version)
Tender steak strips, broccoli florets, and cherry tomatoes in a rich garlic cream sauce over penne pasta.
# What You'll Need:
→ 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
# Method:
01 - Bring a large pot of salted water to a boil. Cook penne according to package instructions until al dente. In the last 2 minutes of cooking, add broccoli florets. 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. Add steak and sear for 2–3 minutes per side until just cooked through. Remove steak to a plate and cover loosely.
03 - In the same skillet, add remaining olive oil. Add minced garlic and cook until fragrant, about 1 minute.
04 - Stir in cherry tomatoes and cook for 2–3 minutes until just softened.
05 - Lower heat to medium. Pour in the heavy cream, stirring to combine. Simmer gently for 2–3 minutes.
06 - Stir in Parmesan cheese, red pepper flakes, and season with salt and pepper to taste. Allow sauce to thicken slightly.
07 - Add drained penne and broccoli to the skillet, tossing to coat with sauce. Return steak to the pan, including any juices, and mix until everything is well combined and heated through. Remove from heat and garnish with chopped parsley. Serve immediately.
# Chef's Tips:
01 -
- The way the creamy sauce clings to every penne tube makes each bite feel indulgent without requiring restaurant technique
- Steak and pasta together means nobody has to choose between craving comfort food or something substantial
02 -
- Slicing steak against the grain prevents it from becoming chewy, a lesson I learned after serving what felt like rubber bands once
- The sauce continues thickening off heat, so remove it slightly earlier than you think is necessary
03 -
- Pat your steak strips completely dry before seasoning for the best sear
- Save some pasta water before draining, it can rescue a sauce that's too tight