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Pat the sirloin steak dry with paper towels. Season generously on all sides with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Heat 1 tablespoon olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering and almost smoking.

Carefully place the seasoned steak in the hot skillet. Sear for 3-4 minutes per side for medium-rare, or 4-5 minutes per side for medium, until a deep brown crust forms. Use a meat thermometer to check for desired doneness (130-135°F for medium-rare, 135-140°F for medium).

Remove the steak from the skillet and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 10 minutes. This is crucial for juicy steak.

While the steak rests, bring a large pot of salted water (with 1 tablespoon kosher salt) to a rolling boil. Add the penne pasta and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the starchy pasta water. Drain the pasta and set aside.

While the pasta cooks, return the skillet used for the steak to medium heat (do not clean it, the fond adds flavor). Add 2 tablespoons olive oil and 1 tablespoon unsalted butter. Once the butter is melted, add the finely diced onion and sauté for 3-4 minutes until softened and translucent.

Add the minced garlic and optional red pepper flakes to the skillet. Sauté for another 1 minute until fragrant, being careful not to burn the garlic.

Deglaze the pan with 1/2 cup of the reserved pasta water, scraping up any browned bits from the bottom of the skillet. Bring to a simmer.

Slice the rested steak against the grain into bite-sized pieces or strips.

Add the cooked penne pasta, sliced steak, 1/4 cup chopped fresh parsley, 2 tablespoons chopped fresh chives, and 1/4 cup grated Parmesan cheese to the skillet with the sauce. Toss everything together, adding more reserved pasta water (1/4 cup at a time) as needed to create a glossy sauce that coats the pasta and steak.

Season the pasta with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, or to taste. Continue to toss gently until everything is well combined and heated through.

Serve immediately, garnished with additional fresh parsley, chives, and grated Parmesan cheese.


Pat the sirloin steak dry with paper towels. Season generously on all sides with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Heat 1 tablespoon olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering and almost smoking.

Carefully place the seasoned steak in the hot skillet. Sear for 3-4 minutes per side for medium-rare, or 4-5 minutes per side for medium, until a deep brown crust forms. Use a meat thermometer to check for desired doneness (130-135°F for medium-rare, 135-140°F for medium).

Remove the steak from the skillet and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 10 minutes. This is crucial for juicy steak.

While the steak rests, bring a large pot of salted water (with 1 tablespoon kosher salt) to a rolling boil. Add the penne pasta and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the starchy pasta water. Drain the pasta and set aside.

While the pasta cooks, return the skillet used for the steak to medium heat (do not clean it, the fond adds flavor). Add 2 tablespoons olive oil and 1 tablespoon unsalted butter. Once the butter is melted, add the finely diced onion and sauté for 3-4 minutes until softened and translucent.

Add the minced garlic and optional red pepper flakes to the skillet. Sauté for another 1 minute until fragrant, being careful not to burn the garlic.

Deglaze the pan with 1/2 cup of the reserved pasta water, scraping up any browned bits from the bottom of the skillet. Bring to a simmer.

Slice the rested steak against the grain into bite-sized pieces or strips.

Add the cooked penne pasta, sliced steak, 1/4 cup chopped fresh parsley, 2 tablespoons chopped fresh chives, and 1/4 cup grated Parmesan cheese to the skillet with the sauce. Toss everything together, adding more reserved pasta water (1/4 cup at a time) as needed to create a glossy sauce that coats the pasta and steak.

Season the pasta with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, or to taste. Continue to toss gently until everything is well combined and heated through.

Serve immediately, garnished with additional fresh parsley, chives, and grated Parmesan cheese.
