When you are tired of the ordinary Steak and Potato and looking for a change. Try your hand on my latest favorite addition to my menu. Herb Steak and Pasta. Where the light Alfredo cream sauce is just enough to stand up to Steak and added Vegetables infused with herbs to give it an umph for the money!
Steak is not something I eat a lot of so when I use it in a recipe, I choose a tender cut that melts right in your mouth. Due to this recipe incorporating Steak into the meal versus enjoying it on the side, I chose a least costing cut that still holds up to a great cut in my opinion. Flat Iron steak is extremely tender and well marbled with a beefy flavorful profile. It is also known as a top blade steak, top blade filet or shoulder top blade steak. If you see any of these, grab one and you will be extremely surprised at how well Flat Iron steak holds up to some of the more expensive cuts.
I often create meals like this towards the end of the week when I’m looking to use up some of the leftover vegetables in my refrigerator. Kale and Mushrooms being some of my normal choices on my grocery lists always finds a home in any meal. Adding Tomatoes and fresh Herbs gives the added freshness out of my little garden. Pairing it with a light cream sauce over Pasta brings comfort to any meal when you are looking for something simple but fulfilling. Let’s focus more on cooking and less of talking and get to work creating Herb Steak and Pasta where nothing will taste better.
Herb Steak and Pasta
Equipment
- Pasta Pot
- Deep Pan with Lid
- Mixing Bowl
- Cutting Board
- Knife
Ingredients
Protein
- 3 Flat Iron Steaks Can substitute for your preferred Steak. Cut into thin slices.
Produce
- 3 cups Fresh Kale Chopped
- 1 pint Cherry Tomatoes
- 1 Small Onion Slice Thinly
- 8 oz Package of Shiitake Mushrooms
- 5 Basil Leaves Cut into slivers
- 1 tbsp Garlic Minced
Condiments/Sauce
- 15 jar Alfredo Sauce of your choice
Dairy
- 1 cup Heavy Cream
- Fresh Grated Parmesan Cheese
Seasonings
- 1 tbsp Garlic Herb Seasoning No Salt
- 1 tsp Onion Powder
- 1 tsp Oregano May substitute for Rosemary
- Salt
- Pepper
Pasta
- 16 oz Package of Linguine
Oil
- Olive Oil
Instructions
Pasta
- Prepare Pasta according to package.
Sauce & Steak Preparation
- In a bowl, season steak with a generous pinch of Salt & Pepper and give it a toss. Set aside.
- Heat deep pan on medium/high giving it a drizzle to coat bottom.
- Add Garlic, Kale, Mushrooms & Onion and begin sautéing until vegetables begin to soften and Garlic becomes fragrant.
- Proceed to add Cherry Tomatoes, Garlic Herb Seasoning, Onion Powder, Oregano and a generous pinch of Salt & Pepper. Continue sautéing until Tomatoes begin to soften. Using your cooking spoon, gently push down on Tomatoes to pop them and release their juices.
- Add sliced Steak into pan and begin sautéing with vegetables.
- Add the jar of Alfredo Sauce and Heavy Cream to the mixture and stir to incorporate. Cover with lid and turn down cooking temperature to medium/low to allow the flavors to infuse together. Simmer for about 5-7 minutes stirring occasionally. Taste sauce to see if additional seasonings are needed.
- Gently add cooked Linguine directly into the sauce along with Basil slivers. Toss Pasta into sauce to incorporate.
- Serve immediately topped off with fresh Parmesan Cheese and additional Basil slivers for garnish.
- Enjoy!!!!
