Steak Pasta Alfredo
This steak pasta combines bold Mexican-marinated steak with creamy alfredo pasta, a match made in heaven! Comfort food that's packed with flavor.
Ingredients
- 12- 16 oz tri tip steaks or similar, such as NY Strip
- 8 oz dried fettuccine pasta or similar
- ¼ cup fresh cilantro optional, for topping
For Steak Marinade:
- ¼ cup lime juice
- ¼ cup olive oil
- 1 tablespoon Worcestershire sauce
- 2 teaspoon salt
- 2 teaspoon onion powder
- 2 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon black pepper
For Alfredo Sauce:
- 4 tablespoon butter
- 1 teaspoon freshly minced garlic optional
- ½ cup heavy cream
- 3 oz freshly grated parmesan cheese about ¾ cup per batch
- ¼ teaspoon salt plus more to taste
- ⅛ teaspoon freshly cracked black pepper plus more to taste
Instructions
Marinate Steaks:
- Combine all ingredients of the marinade. Trim excess fat from the steaks if desired and place in a zip bag with the marinade. Marinate in fridge for at least 2 hours before cooking (preferably overnight).
Cook the steaks:
- When ready to cook, remove the steak from the bag and discard the rest of the marinade (shake off excess but do not pat the steaks dry).
- Grill steak to desired doneness, or cook in a cast iron pan with a swirl of olive oil. I cook in mine in a cast iron pan over high heat, turning every few minutes, until an internal temp of 135°F, about 8-10 minutes. (Note, the marinade may cause some additional charring on the outside, but this contributes to the flavor and isn't noticeable after slicing)
- Let the steak rest for a few minutes, then slice into small pieces as pictured. Toss the steak in the juices after cutting. Tent the steak with foil to keep warm until needed.
Meanwhile, prepare the alfredo pasta:
- Bring a large pot of salted water to a boil. Cook the pasta per package instructions for al dente while you prepare the rest of the dish. Reserve about a half cup of pasta water, then drain the pasta and return it to the pot until ready to use.
- Melt the butter over medium heat. Once melted, add the garlic and black pepper stirring frequently, for about 1 minute until very fragrant, then add the cream.
- Bring the cream and butter mixture to a simmer over medium heat, stirring frequently, then reduce heat to low and add the parmesean cheese. Mix frequently until melted.
- Season with salt, taste and add more salt or black pepper as desired. Add a little bit of the reserved pasta water if the sauce is too thick.
- Add the cooked pasta to the alfredo sauce and toss until evenly coated. Cover to keep warm until needed.
Finish the dish:
- Plate the alfredo pasta into the serving bowls. Top each bowl with steak pieces and garnish with some fresh cilantro, then serve immediately.
To prepare steak in bulk for freezer:
- Trim steaks and prepare appropriate quantity of marinade. Package steaks, in marinade, in a freezer safe zip bag or vacuum bag. Package size should be the quantity you will want to defrost at a time (I do 1 lb).
- Place marinated steak packs in the freezer directly after preparing.
To prepare steak from frozen:
- Defrost steak at least 3 hours before you plan to cook it, giving the steak time to marinate. I suggest moving from the freezer to fridge the night before.
- Follow the rest of the recipe as written, preparing the rest of the dish fresh.
Notes
Use the same steak for my Tri Tip Tacos or Steak Quesadillas!
My grocery store will occasionally have tri tip steaks on sale for $4-$7 a pound. When they do, I typically by about 4 lbs and make 4 freezer packs for later. After the steak has marinated, the rest of this meal comes together in about 30 minutes!
Nutrition
Serving: 0.25 batchCalories: 780kcalProtein: 32g
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