Description
This hearty and flavorful dish features tender steak bites seared in a cast iron skillet, paired with rotini pasta tossed in a rich and creamy garlic parmesan sauce. Enhanced with garlic, smoked paprika, and a hint of red pepper flakes, this meal delivers a perfect balance of savory and spicy notes, making it an ideal dinner for family or guests in about 35 minutes.
Ingredients
Scale
Steak Bites
- 1 lb sirloin or ribeye steak, cubed
- 1 tbsp olive oil
- 1 tbsp butter
- 3 garlic cloves, minced
- 1 tsp crushed red pepper flakes
- 1 tsp smoked paprika
- 1 tbsp chopped parsley
- Salt and freshly ground black pepper, to taste
Cheesy Rotini in Garlic Parmesan Sauce
- 10 oz rotini pasta
- 2 tbsp butter
- 4 garlic cloves, minced
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese
- ½ cup reserved pasta water
- ¼ tsp chili flakes (optional)
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook rotini pasta until just shy of al dente, about 8–9 minutes. Reserve ½ cup pasta water, drain the pasta, and set it aside.
- Season Steak: Pat steak cubes dry with paper towels and season them evenly with salt, freshly ground black pepper, and smoked paprika for a flavorful crust.
- Sear Steak Bites: Heat olive oil in a cast iron skillet over medium-high heat. Add steak bites in a single layer to ensure even searing and cook for 2–3 minutes per side until nicely browned.
- Add Aromatics to Steak: In the final 30 seconds of cooking, add butter, minced garlic, and crushed red pepper flakes to the skillet. Toss the steak bites to coat them with the flavors, then remove from heat and let the steak rest to retain juices.
- Prepare Garlic Parmesan Sauce: In a clean skillet, melt 2 tablespoons of butter over medium heat. Sauté minced garlic until fragrant, about 30 seconds, taking care not to burn it.
- Make Sauce: Pour in heavy cream and bring to a gentle simmer. Gradually whisk in freshly grated parmesan cheese until the sauce is smooth and creamy.
- Season Sauce: Season the sauce with salt, freshly ground black pepper, and optional chili flakes. Stir in reserved pasta water a little at a time to adjust the sauce to your desired consistency.
- Toss Pasta in Sauce: Add the cooked rotini pasta to the skillet with the sauce and toss to coat thoroughly. Let it simmer for 1–2 minutes so the pasta absorbs the flavors.
- Serve: Plate the cheesy rotini and arrange the rested steak bites on top or to the side. Garnish with chopped fresh parsley and extra chili flakes if desired. Serve hot and enjoy your delicious meal!
Notes
- Use a cast iron skillet to achieve a perfect sear on the steak bites.
- Reserving pasta water is key to adjusting the sauce consistency and helping it cling better to the pasta.
- Let steak rest after cooking for juicier, more tender bites.
- Adjust the amount of crushed red pepper flakes and chili flakes according to your spice preference.
- For a lighter version, substitute heavy cream with half-and-half, though sauce will be less rich.
- Ensure garlic is sautéed gently to avoid bitterness.
