Description
A comforting dish featuring rigatoni pasta coated in a creamy garlic butter sauce with tender flank steak.
Ingredients
Scale
- 12 oz (340g) rigatoni pasta
- 1 lb (450g) flank steak, thinly sliced
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 5 cloves garlic, minced
- 1 cup heavy cream
- 1 cup beef broth
- 1 teaspoon Italian seasoning
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the rigatoni pasta according to the package instructions until al dente. Drain and set aside.
- Season the thinly sliced flank steak with salt and pepper.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
- Add the seasoned steak to the skillet and cook for about 2–3 minutes per side until browned and cooked to your desired level of doneness. Remove from skillet and set aside.
- In the same skillet, reduce heat to medium, and add the unsalted butter.
- Once melted, add the minced garlic and sauté for about 1 minute until fragrant.
- Pour in the heavy cream and beef broth, stirring to combine.
- Add the Italian seasoning and Parmesan cheese, stirring until the cheese is melted and the sauce thickens slightly.
- Return the cooked steak slices to the skillet and toss to coat in the sauce.
- Add the cooked rigatoni, tossing until well-coated.
- Remove from heat and sprinkle with fresh parsley before serving.
Notes
Allow the steak to rest after cooking for maximum juiciness. For extra creaminess, let the sauce simmer longer before adding the steak.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
Keywords: steak, pasta, creamy sauce, garlic, rigatoni
