Garlic Butter Steak with Roasted Broccoli Pasta
Seared Garlic Butter Steak Medallions with Herb-Roasted Broccoli Florets over Al Dente Pasta
Ingredients:
1 lb sirloin steak, cut into 1-inch medallions
8 oz pasta (penne, fusilli, or farfalle)
3 cups broccoli florets
4 tbsp butter, divided
6 cloves garlic, minced
2 tbsp olive oil
1 tsp dried Italian herbs
1/2 tsp red pepper flakes (optional)
2 tbsp fresh parsley, chopped
1/4 cup Parmesan cheese, grated
Salt and pepper to taste
1 lemon, cut into wedges for serving
Directions:
Preheat oven to 425°F (220°C).
Toss broccoli florets with 1 tablespoon olive oil, half of the minced garlic, Italian herbs, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until edges are crispy.
Meanwhile, bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
Pat steak medallions dry with paper towels and season generously with salt and pepper on both sides.
Heat remaining olive oil in a large skillet over high heat. When the pan is very hot, add the steak medallions and cook for 3-4 minutes on each side for medium-rare, or to your preferred doneness. Remove steaks to a plate and let rest.
Reduce heat to medium-low. In the same skillet, add 3 tablespoons butter and remaining garlic. Cook for 1 minute until fragrant, being careful not to burn the garlic.
Add the cooked pasta to the skillet along with the roasted broccoli, tossing to coat in the garlic butter. Add a splash of reserved pasta water if needed to create a light sauce.
Slice the rested steak medallions and arrange on top of the pasta.
Garnish with fresh parsley, grated Parmesan, and red pepper flakes if desired. Serve with lemon wedges.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 520 kcal | Servings: 4 servings