Garlic Butter Cajun Steak Pasta
Seared sirloin bites and rotini in a creamy garlic butter Parmesan sauce spiced with Cajun seasoning.
Equipment
- Large skillet
- Large pot
Ingredients
- 24 oz sirloin steak cut into 1 inch bites
- 12 oz rotini pasta
- 4 tbsp unsalted butter divided
- 3 cloves garlic minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese plus more for garnish
- 2 tbsp Cajun seasoning divided
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp chopped parsley
Instructions
- Boil. Cook 12 ounces pasta 1 minute short of al dente and save 1/2 cup pasta water.
- Sear. Season 24 ounces dry steak with 1 tablespoon Cajun seasoning, 1 teaspoon salt, and 1/2 teaspoon pepper and sear in 2 tablespoons oil and 2 tablespoons butter for 4 to 5 minutes total, then set aside.
- Sauce. Cook 3 minced garlic cloves in 2 tablespoons butter, add 1 cup cream and the remaining 1 tablespoon Cajun seasoning, and simmer 3 to 4 minutes.
- Melt. Stir in 1/2 cup Parmesan until smooth.
- Combine. Toss in the pasta and steak and cook 1 minute, adding pasta water if needed, and top with 2 tablespoons parsley.
Notes
Substitutions: Use penne or fettuccine.
Tips: Pat the steak dry and sear in batches.
Storage: Refrigerate for up to 3 days.
Nutrition is calculated per serving.