Seared Steak Bites with Creamy Rigatoni
Seared Steak Bites with Creamy Rigatoni
Ingredients
For the Steak Bites
- 1 1/2 pounds sirloin steak, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
For the Creamy Rigatoni
- 1 pound rigatoni pasta
- 2 tablespoons unsalted butter
- 1 shallot, finely minced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 1/2 cups heavy cream
- 1 cup Parmesan cheese, grated, plus more for garnish
- 1/2 cup fresh spinach, roughly chopped
- salt, to taste
- black pepper, to taste
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Pat the steak bites dry with paper towels. In a medium bowl, toss the steak with 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder until evenly coated.
⏱️ 5 min
- 2
Bring a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
⏱️ 10 min
- 3
While the pasta cooks, heat a large skillet or Dutch oven over medium-high heat. Add the seasoned steak bites in a single layer, working in batches if necessary to avoid overcrowding. Sear for 2-3 minutes per side until browned and cooked to your desired doneness. Remove the steak bites from the skillet and set aside.
⏱️ 8 min
- 4
Reduce the heat to medium. Add 2 tablespoons unsalted butter to the same skillet. Once melted, add the minced shallot and cook for 2-3 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 4 min
- 5
Sprinkle the 1/4 cup all-purpose flour over the shallots and garlic. Whisk continuously for 1 minute to create a roux.
⏱️ 1 min
- 6
Gradually whisk in the 2 cups chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer, then slowly whisk in the 1 1/2 cups heavy cream. Continue to simmer, stirring occasionally, until the sauce thickens slightly, about 3-5 minutes.
⏱️ 5 min
- 7
Remove the skillet from the heat. Stir in 1 cup grated Parmesan cheese until melted and smooth. Add the chopped fresh spinach and stir until wilted. Season the sauce with salt and black pepper to taste.
⏱️ 2 min
- 8
Add the cooked and drained rigatoni to the creamy sauce. Toss to coat evenly. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min
- 9
Gently fold the seared steak bites back into the rigatoni. Serve immediately, garnished with additional grated Parmesan cheese and fresh chopped parsley.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Seared Steak Bites with Creamy Rigatoni
Ingredients
For the Steak Bites
- 1 1/2 pounds sirloin steak, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
For the Creamy Rigatoni
- 1 pound rigatoni pasta
- 2 tablespoons unsalted butter
- 1 shallot, finely minced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 1/2 cups heavy cream
- 1 cup Parmesan cheese, grated, plus more for garnish
- 1/2 cup fresh spinach, roughly chopped
- salt, to taste
- black pepper, to taste
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Pat the steak bites dry with paper towels. In a medium bowl, toss the steak with 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder until evenly coated.
⏱️ 5 min - 2
Bring a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
⏱️ 10 min - 3
While the pasta cooks, heat a large skillet or Dutch oven over medium-high heat. Add the seasoned steak bites in a single layer, working in batches if necessary to avoid overcrowding. Sear for 2-3 minutes per side until browned and cooked to your desired doneness. Remove the steak bites from the skillet and set aside.
⏱️ 8 min - 4
Reduce the heat to medium. Add 2 tablespoons unsalted butter to the same skillet. Once melted, add the minced shallot and cook for 2-3 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 4 min - 5
Sprinkle the 1/4 cup all-purpose flour over the shallots and garlic. Whisk continuously for 1 minute to create a roux.
⏱️ 1 min - 6
Gradually whisk in the 2 cups chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer, then slowly whisk in the 1 1/2 cups heavy cream. Continue to simmer, stirring occasionally, until the sauce thickens slightly, about 3-5 minutes.
⏱️ 5 min - 7
Remove the skillet from the heat. Stir in 1 cup grated Parmesan cheese until melted and smooth. Add the chopped fresh spinach and stir until wilted. Season the sauce with salt and black pepper to taste.
⏱️ 2 min - 8
Add the cooked and drained rigatoni to the creamy sauce. Toss to coat evenly. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min - 9
Gently fold the seared steak bites back into the rigatoni. Serve immediately, garnished with additional grated Parmesan cheese and fresh chopped parsley.
⏱️ 1 min