Lemon Pepper Steak with Broccoli Pasta
Zesty Lemon Pepper Steak over Creamy Broccoli Pasta
Ingredients:
1.5 pounds sirloin steak, trimmed and cut into strips
2 tablespoons olive oil, divided
2 tablespoons butter, divided
3 tablespoons fresh lemon juice
2 teaspoons lemon zest
2 teaspoons fresh cracked black pepper
1 teaspoon garlic powder
1 teaspoon salt, divided
12 oz pasta (penne or fettuccine)
3 cloves garlic, minced
1 small onion, thinly sliced
4 cups fresh broccoli florets
1/2 cup chicken broth
1 cup heavy cream
3/4 cup freshly grated Parmesan cheese
1/4 cup fresh parsley, chopped
Lemon wedges for serving
Directions:
In a large bowl, combine steak strips with 1 tablespoon olive oil, 1 tablespoon lemon juice, lemon zest, black pepper, garlic powder, and 1/2 teaspoon salt. Mix well and let marinate for at least 15 minutes.
Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. During the last 3 minutes of cooking, add broccoli florets to the pasta water. Drain pasta and broccoli, reserving 1/2 cup of pasta water.
While pasta is cooking, heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over high heat until very hot.
Working in batches if necessary to avoid overcrowding, cook the marinated steak strips for 1-2 minutes per side until browned and cooked to desired doneness. Transfer to a plate and cover loosely with foil.
In the same skillet, reduce heat to medium and add garlic and onion. Cook until softened, about 2-3 minutes.
Add chicken broth to the skillet, scraping up any browned bits from the bottom of the pan.
Pour in heavy cream and bring to a gentle simmer. Cook until slightly thickened, about 3-4 minutes.
Stir in Parmesan cheese until melted and smooth. Season with remaining 1/2 teaspoon salt and additional pepper if desired.
Add drained pasta and broccoli to the sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
Return steak strips and any accumulated juices to the skillet. Add remaining 2 tablespoons lemon juice and toss everything together gently.
Remove from heat and stir in fresh parsley and remaining 1 tablespoon butter.
Serve immediately with lemon wedges on the side.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 530 kcal | Servings: 6 servings