Description
Tender sirloin steak bites, garlic butter, twisted pasta, and a spicy Cajun Alfredo sauce come together in one rich and satisfying 30-minute dinner.
Ingredients
Scale
- 1.5 pounds sirloin steak, cut into 1-inch bites
- 12 ounces twisted pasta, such as rotini or fusilli
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter, divided
- 4 garlic cloves, finely minced
- 2 tablespoons Cajun seasoning, divided
- 1 cup heavy cream
- 1/2 cup finely grated Parmesan cheese
- 1/2 teaspoon kosher salt, plus more for pasta water
- 1/4 teaspoon black pepper
- 1/4 cup reserved pasta water, as needed
- 2 tablespoons chopped fresh parsley, for serving
- Optional red pepper flakes, extra Parmesan, or lemon wedges
Instructions
- Bring a large pot of well-salted water to a boil.
- Pat the sirloin dry, cut it into 1-inch bites, and season it with 1 tablespoon Cajun seasoning, salt, and black pepper.
- Cook the twisted pasta until al dente according to the package directions.
- Reserve 1/4 cup pasta water, drain the pasta, and set it aside without rinsing.
- Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
- Arrange the steak bites in a single layer and sear for about 2 minutes on the first side.
- Turn the steak bites and cook for another 1 to 2 minutes, then transfer them to a plate.
- Reduce the heat to medium-low and melt the remaining 3 tablespoons butter.
- Add the minced garlic and stir for 30 seconds.
- Pour in the heavy cream, add the remaining Cajun seasoning, and simmer gently for 2 to 3 minutes.
- Add the Parmesan in small handfuls and stir until the sauce turns smooth.
- Fold in the cooked pasta, adding reserved pasta water as needed for consistency.
- Return the steak bites and their juices to the skillet and toss for 1 minute.
- Remove the skillet from the heat, garnish with parsley, and serve immediately.
Notes
- Pat the steak completely dry before searing so it develops a browned crust.
- Sear the steak in batches when necessary to prevent crowding.
- Keep the cream sauce at a gentle simmer and never let it boil rapidly.
- Use freshly grated Parmesan for the smoothest sauce.
- Add reserved pasta water 1 tablespoon at a time when the sauce becomes too thick.
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat gently over low heat with a splash of cream, milk, or water.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 plate, approximately 325g
- Calories: 690
- Sugar: 3
- Sodium: 640
- Fat: 38
- Saturated Fat: 20
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 3
- Protein: 36
- Cholesterol: 130