Description
This creamy garlic steak pasta recipe combines juicy seared New York strip steak with tender gluten-free penne pasta, all coated in a rich and flavorful garlic cream sauce. Perfect for an easy, restaurant-quality dinner at home, this dish features a well-balanced blend of smoked paprika, oregano, thyme, and parmesan, making it a comforting and satisfying meal.
Ingredients
Steak Ingredients
- 1 ½ lb. New York strip steak
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 2 teaspoons oregano
- 2 teaspoons garlic powder
- 1 teaspoon thyme
- ½ teaspoon black pepper
- ¾ teaspoon salt
Sauce Ingredients
- 12 oz. gluten-free penne pasta (or traditional pasta if no gluten allergy)
- 3 tablespoons butter (dairy-free butter used, can substitute regular butter)
- 2 tablespoons onion paste
- 2 teaspoons Italian seasoning
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 1 tablespoon minced garlic
- ½ cup chicken broth
- 2 cups heavy cream (dairy-free cream used, can substitute regular heavy cream)
- 2 tablespoons gluten-free flour (or regular flour if no gluten allergy)
- 4 oz. shredded Parmesan cheese
Instructions
- Cook the Pasta: Bring a large pot of water to a boil and cook the gluten-free penne pasta according to the package instructions until al dente. Drain thoroughly and set aside.
- Prepare Steak Seasoning: In a small bowl, mix together smoked paprika, salt, oregano, garlic powder, thyme, and black pepper. Generously season both sides of the New York strip steak with this dry spice blend.
- Sear the Steak: Preheat a Circulon 12-inch nonstick frying pan over medium heat and add two tablespoons of olive oil. Sear the steak for 4 minutes on each side, or until it reaches an internal temperature between 135°F (medium-rare) to 165°F (well-done) depending on your preference. Remove the steak and let it rest on a cutting board.
- Start the Sauce: Reduce heat to medium-low and melt the butter in the same pan used for the steak. Add Italian seasoning, salt, garlic powder, onion paste, and minced garlic to the melted butter. Cook for about 1 minute, stirring occasionally to release the flavors.
- Add Flour: Sprinkle the gluten-free flour over the mixture and whisk continuously, scraping the bottom of the pan to combine thoroughly and avoid lumps.
- Incorporate Liquids: Gradually add the chicken broth and heavy cream while continuously whisking until the sauce thickens, cooking for 3 to 5 minutes until a creamy consistency is achieved.
- Add Cheese: Stir in the shredded Parmesan cheese and cook for an additional 1 to 3 minutes until the cheese is fully melted and the sauce is smooth.
- Combine Pasta and Steak: Turn off the heat and add the cooked pasta into the pan with the sauce, gently stirring to ensure the pasta is evenly coated. Slice the rested steak thinly and add it to the pasta mixture. Stir gently to incorporate all components.
- Serve: Garnish as desired and serve immediately for a warm, flavorful dinner.
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze any extra pasta in a freezer-safe airtight container for up to 3 months.
- Tips: Allow the olive oil to heat properly to prevent sticking during steak searing.
- Test pan readiness by holding your hand about 3 inches above the heat; it should become uncomfortable within a few seconds.
- Use a meat thermometer to ensure your steak is cooked to your preferred doneness, avoiding undercooking or overcooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American, Italian
