Prep Time: 10 mins | Total Time: 30 mins | Yield: 4 Servings
Creamy and rich! This spectacular dish is superb! I am so glad that I gave this a try because I never would have tasted perfection! As perfect as this recipe already is, feel free to tweak it to your liking. Enjoy!
Ingredients:
2 cloves, minced
2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 ½ cup halved cherry tomatoes
12 ounces fettuccine
2 tablespoons all-purpose flour
2 cups milk
1 pound sirloin steak
4 cup baby spinach
1 tablespoon freshly chopped parsley
Balsamic glaze, for drizzling
½ cup freshly grated Parmesan
Kosher salt
Freshly ground black pepper
Directions:
Place a large pot with salted water on the stove and turn the heat to high. Allow the water to boil.
Add the pasta and cook for a few minutes until al dente. Drain and rinse with cold water to stop the cooking process and remove the salty taste.
Sprinkle the steak with salt and pepper, then rub it until well coated.
Place a large skillet on the stove and turn the heat to medium-high.
Add the steak and cook each side for a few minutes until cooked to your preference.
Transfer the steak onto a cutting board. Slice into small pieces.
For the Alfredo Sauce:
In the empty skillet, add butter and allow it to melt.
Add the garlic and sauté until aromatic.
Add flour, then whisk and cook for a minute to remove the raw taste.
Add the milk and whisk until well blended. Simmer for about 5 minutes or until the texture becomes thick. Make sure to scrape the bottom of the skillet to get the browned bits.
Add the parsley, Parmesan cheese, pepper, and salt. Stir until well blended.
Add the tomatoes, then cook until soft.
Add the cooked pasta, then toss until well coated by the delicious sauce.
Add spinach and toss until wilted. Top each serving with the steak.
Drizzle balsamic glaze over each serving.
Serve and enjoy!
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