Pasta with Steak
Pasta with steak is a quick dinner for two that feels a bit special: pan-fried sirloin, sliced thin, folded through pasta in a creamy garlic and parmesan sauce. The sauce is made in the same pan as the steak, so it picks up all the browned bits. The meat goes in at the very end, which keeps it tender and slightly pink rather than overcooked.
- Total
- 30 min
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 2
- Per serving
- 900kcal
Buying and preparing pasta with steak
Buy sirloin steaks that are about 2cm thick with a thin rim of fat, which crisps up in the pan and flavours the sauce. Take them out of the fridge while the pasta water comes to the boil, and dry them thoroughly. Short shapes such as penne or rigatoni hold the creamy sauce well, though long pasta like tagliatelle also works.
How to prepare pasta with steak
Tap a time to start a timer.
- Start the pasta Bring a large pan of well-salted water to the boil. Cook the pasta for less than the pack says, usually about . Scoop out a mugful of the cooking water, then drain the pasta.
- Cook the steaks Pat the steaks dry with kitchen paper and season both sides with salt and pepper. Heat the oil in a heavy frying pan over a high heat until it is very hot. Cook the steaks for about on each side for medium-rare to medium. Lift them onto a plate, cover loosely with foil and rest for .
- Make the sauce Turn the heat down to medium-low. Add the garlic to the pan juices and cook for 30 seconds, then pour in the cream and 4 tbsp of the pasta water. Simmer gently for , scraping up the browned bits. Take the pan off the heat and stir in the parmesan and the remaining pepper.
- Slice the steak Cut the rested steaks across the grain into slices about 1cm thick, and keep any juices from the plate.
- Combine Tip the pasta into the sauce and toss over a low heat for , adding a splash more pasta water if it looks thick. Fold in the steak and its juices, warm through for 30 seconds and serve immediately.
Variations and what to serve
Fry a handful of sliced mushrooms in the pan after the steak, as in steak with mushroom sauce, or stir in some spinach at the end. Fillet steak makes a more tender version, and pasta with beef fillet covers that. A peppery rocket salad on the side cuts through the cream.
Common problems and fixes for pasta with Steak
- The steak is grey and tough.
- The pan was not hot enough or the meat was damp. Pat it dry, wait until the oil is shimmering, and do not move the steaks while they cook.
- The sauce is grainy or oily.
- The cheese was added over too high a heat. Take the pan off the heat before stirring in the parmesan, and loosen the sauce with pasta water rather than more cream.
- The sauce is too thick.
- Stir in the starchy pasta water a tablespoon at a time. It loosens the sauce without making it taste watery.
- The steak is overcooked once it is in the sauce.
- Slice and add it at the very end, off the heat or on a very low heat. It only needs 30 seconds to warm through.
Frequently asked questions about pasta with Steak
Which cut of steak is best?
Sirloin is a good balance of flavour and price, but rump, ribeye or fillet also work. Choose a steak about 2cm thick, as thin steaks overcook before they brown.
How long do you cook the steak?
About 3 minutes on each side for a 2cm steak, which gives medium-rare to medium. Cook for 4 minutes a side for well done, and add a minute if the steak is thicker.
Can I use something other than double cream?
Yes, use crème fraîche for a tangier sauce, or single cream for a lighter one. Add the crème fraîche off the heat so that it does not split.
Can you reheat leftovers?
Yes, keep them covered in the fridge for up to 2 days. Reheat gently in a pan with a splash of milk until steaming hot all the way through, though the steak will be well done by then.
How did you like the recipe?
4.7 / 5 · 37 ratings
