Garlic Herb Steak Cubes with Creamy Shell Pasta
Ingredients:
For the Steak Bites:
1.5 lbs sirloin steak, cut into 1-inch cubes
2 tbsp olive oil
4 cloves garlic, minced
4 tbsp butter
1 tbsp fresh thyme leaves
1 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
For the Gnocchi:
8 oz shell pasta
2 tbsp olive oil
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
2 tbsp butter
2 cloves garlic, minced
1/4 tsp salt
1/8 tsp black pepper
2 tbsp chopped fresh parsley, for garnish
Directions:
Bring a large pot of salted water to a boil. Add the shell pasta and cook until al dente, according to the package instructions. Drain the pasta, reserving a splash of the cooking water, and set aside.
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the steak cubes in a single layer and season with smoked paprika, salt, and pepper. Sear the steak for about 4–5 minutes, flipping to brown all sides until just cooked through. Transfer the steak bites to a plate and keep warm.
Lower the heat to medium and melt the butter in the same skillet. Add the minced garlic and sauté for about 1 minute until fragrant, stirring constantly to avoid burning. Toss in the thyme leaves and stir briefly to infuse the butter.
Reduce the heat to low and add the cooked shell pasta directly into the skillet. Stir in the heavy cream, Parmesan cheese, and remaining butter. Toss until the sauce is silky and coats the pasta thoroughly. Add a bit of the reserved pasta water if you prefer a looser consistency.
Return the steak bites to the skillet and gently fold them into the pasta and sauce. Let everything warm together for a minute or two.
Taste and adjust seasoning if needed. Just before serving, sprinkle with freshly chopped parsley and a pinch of black pepper.
Cooking Time: 25 minutes
Servings: 4
Calories: Approximately 550 per serving