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Season the steak generously on both sides with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper. Let it sit at room temperature for 10-15 minutes.

Bring a large pot of salted water to a rolling boil for the pasta. Add 1 tablespoon of kosher salt to the water.

Heat 1 tablespoon of olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering. Carefully place the seasoned steak into the hot pan and sear for 3-4 minutes until a deep brown crust forms.

Flip the steak to the other side. Add 2 tablespoons of unsalted butter to the pan. As the butter melts, use tongs or a spoon to baste the steak with the melted butter and pan drippings for another 3-4 minutes, or until cooked to your desired doneness (130-135°F for medium-rare).

Remove the cooked steak from the pan and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 5 minutes. Do not clean the pan; leave the drippings and butter for the sauce.

While the steak rests, add the ditalini pasta to the boiling water. Cook according to package directions until al dente, usually 8-10 minutes. Drain well, reserving about 1/2 cup of pasta water.

Reduce the heat under the skillet to medium. Add the finely chopped shallots to the pan with the steak drippings and butter. Sauté for 2-3 minutes until softened and fragrant, scraping up any browned bits from the bottom of the pan with a wooden spoon.

Pour 2 cups of heavy cream into the pan with the shallots. Bring the mixture to a gentle simmer, stirring occasionally, and cook for 3-5 minutes until it slightly thickens.

Stir in 1/2 cup of chimichurri sauce and 1/2 cup of freshly grated Parmesan cheese into the cream sauce. Mix well until the cheese is melted and the sauce is smooth. Taste and adjust seasoning if needed.

Add the drained pasta to the sauce in the pan. Toss thoroughly with a wooden spoon to ensure all the pasta is evenly coated. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.

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

Divide the chimichurri Alfredo pasta among serving bowls. Arrange the sliced steak on top of the pasta. Drizzle with additional chimichurri sauce, if desired, before serving immediately.


Season the steak generously on both sides with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper. Let it sit at room temperature for 10-15 minutes.

Bring a large pot of salted water to a rolling boil for the pasta. Add 1 tablespoon of kosher salt to the water.

Heat 1 tablespoon of olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering. Carefully place the seasoned steak into the hot pan and sear for 3-4 minutes until a deep brown crust forms.

Flip the steak to the other side. Add 2 tablespoons of unsalted butter to the pan. As the butter melts, use tongs or a spoon to baste the steak with the melted butter and pan drippings for another 3-4 minutes, or until cooked to your desired doneness (130-135°F for medium-rare).

Remove the cooked steak from the pan and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 5 minutes. Do not clean the pan; leave the drippings and butter for the sauce.

While the steak rests, add the ditalini pasta to the boiling water. Cook according to package directions until al dente, usually 8-10 minutes. Drain well, reserving about 1/2 cup of pasta water.

Reduce the heat under the skillet to medium. Add the finely chopped shallots to the pan with the steak drippings and butter. Sauté for 2-3 minutes until softened and fragrant, scraping up any browned bits from the bottom of the pan with a wooden spoon.

Pour 2 cups of heavy cream into the pan with the shallots. Bring the mixture to a gentle simmer, stirring occasionally, and cook for 3-5 minutes until it slightly thickens.

Stir in 1/2 cup of chimichurri sauce and 1/2 cup of freshly grated Parmesan cheese into the cream sauce. Mix well until the cheese is melted and the sauce is smooth. Taste and adjust seasoning if needed.

Add the drained pasta to the sauce in the pan. Toss thoroughly with a wooden spoon to ensure all the pasta is evenly coated. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.

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

Divide the chimichurri Alfredo pasta among serving bowls. Arrange the sliced steak on top of the pasta. Drizzle with additional chimichurri sauce, if desired, before serving immediately.
