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creamy balsamic steak pasta in a white bowl with gorgonzola
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4.82 from 22 votes

Creamy Balsamic Steak Pasta

This steak pasta features perfectly cooked balsamic marinated steak on top of a creamy pasta sauce tossed with spinach. Drizzle balsamic glaze on top for an easy, delicious dish.
Prep Time5 minutes
Cook Time20 minutes
Marinade Time:20 minutes
Total Time45 minutes
Course: Dinner, Main Course
Cuisine: American
Diet: Gluten Free
Keyword: beef, dairy free, fettucine, pasta, ribeye, sirloin
Servings: 6 people

Equipment

  • Large, deep skillet or dutch oven

Ingredients

Steak

  • 1 1/2 lbs sirloin or ribeye steak
  • 1/3 cup balsamic vinegar
  • 2 Tablespoons olive oil
  • Salt and pepper to taste

Creamy Pasta

  • 12 ounces fettuccine (I used Gluten free)
  • 3 Tablespoons unsalted butter or vegan butter
  • 3 cloves garlic minced
  • 3 Tablespoons flour gluten-free if needed
  • 2 cups milk any kind
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup parmesan cheese (Note 1 Dairy-Free)
  • 3 cups fresh spinach optional
  • 1/3 cup sun dried tomatoes roughly chopped
  • Optional toppings: balsamic glaze, blue cheese, fresh chopped parsley

Instructions

  • Marinate the steak: Season both sides of the steak with salt and pepper and place in a ziplock or reusable storage bag with the balsamic vinegar and olive oil and marinate in the fridge for 20-30 minutes, or up to 4 hours.
  • Cook the pasta: While the steak is marinating, cook the pasta according to the package directions. Bring a large pot of salted water to a boil then add the pasta and cook until al dente. Reserve 1/2 cup of the pasta cooking water then drain the pasta from the rest of the water and set aside.
  • Sear the steak: Heat a large skillet over medium high heat. Remove the steak from the fridge and place it on the hot pan, without any additional oil. Discard any remaining marinade. Cook the steak for 4 minutes on each side or until it reaches your desired doneness. We like to remove the steak when it reaches an internal temp of 135°F to allow for 5-15 degrees of carry-over cooking while it rests to achieve a medium-rare steak (145°F).
  • Make the creamy sauce: While the steak is resting, melt the butter, or vegan butter, in a deep skillet over medium-high heat. Add the minced garlic and cook for 1-2 minutes, until fragrant. Add the flour (or gluten-free flour) to the butter and stir well to create a paste, also known as a roux.
  • Slowly whisk in the milk then add the salt and pepper. Continue to stir and cook for about 5 minutes, until thickened. Add the parmesan cheese (or nutritional yeast) and stir until melted and/or combined.
  • Mix it together: Stir in the cooked pasta. If the sauce seems too thick, pour in the reserved pasta cooking water a few tablespoons at a time to reach your desired consistency. Add the fresh spinach and sun dried tomatoes and cook for 2-3 minutes, until the spinach is wilted.
  • Top with steak and serve: Slice the steak into thin pieces against the grain and top the pasta. Drizzle with balsamic glaze and top with gorgonzola and parsley if desired.

Video

Notes

Note 1. Dairy-Free: use a vegan butter, almond milk and nutritional yeast.
Gluten-free: use GF pasta and 1:1 gluten free flour.
Store: place leftovers in an air tight container and store in the fridge for up to 3 days. 
Freeze: although it won't be as creamy and fresh, you can freeze steak pasta. Place in an air tight container in the freezer. If it's well sealed it should last in the freezer for up to 3 months.
Reheat: allow any frozen food to come to thaw overnight in the fridge. The best way to warm up this dish is by adding the pasta back to a pan with additional milk to warm it through and thin it out. Warm the steak separately in the microwave or a pan and enjoy!

Nutrition

Serving: 1serving | Calories: 487kcal | Carbohydrates: 51.3g | Protein: 37.2g | Fat: 13.6g | Cholesterol: 97mg | Sodium: 468mg | Fiber: 2.7g | Sugar: 4.9g | Vitamin A: 173IU | Vitamin C: 5.9mg