Chimichurri Steak Alfredo
Chimichurri Steak Alfredo
Ingredients
For the Steak
- 1 1/2 pounds sirloin steak, about 1-inch thick
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
For the Alfredo Sauce
- 2 shallots, finely chopped
- 2 cups heavy cream
- 1/2 cup chimichurri sauce, plus more for serving
- 1/2 cup Parmesan cheese, freshly grated
For the Pasta
- 12 ounces ditalini pasta
- 1 tablespoon kosher salt, for pasta water
Instructions
- 1
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.
⏱️ 15 min
- 2
Bring a large pot of salted water to a rolling boil for the pasta. Add 1 tablespoon of kosher salt to the water.
⏱️ 5 min
- 3
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.
⏱️ 4 min
- 4
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).
⏱️ 4 min
- 5
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.
⏱️ 5 min
- 6
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.
⏱️ 10 min
- 7
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.
⏱️ 3 min
- 8
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.
⏱️ 5 min
- 9
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.
⏱️ 2 min
- 10
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.
⏱️ 2 min
- 11
Slice the rested steak against the grain into thin strips or bite-sized pieces.
⏱️ 2 min
- 12
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.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chimichurri Steak Alfredo
For the Steak
- 1 1/2 pounds sirloin steak, about 1-inch thick
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
For the Alfredo Sauce
- 2 shallots, finely chopped
- 2 cups heavy cream
- 1/2 cup chimichurri sauce, plus more for serving
- 1/2 cup Parmesan cheese, freshly grated
For the Pasta
- 12 ounces ditalini pasta
- 1 tablespoon kosher salt, for pasta water
Instructions
- 1
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.
⏱️ 15 min - 2
Bring a large pot of salted water to a rolling boil for the pasta. Add 1 tablespoon of kosher salt to the water.
⏱️ 5 min - 3
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.
⏱️ 4 min - 4
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).
⏱️ 4 min - 5
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.
⏱️ 5 min - 6
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.
⏱️ 10 min - 7
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.
⏱️ 3 min - 8
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.
⏱️ 5 min - 9
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.
⏱️ 2 min - 10
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.
⏱️ 2 min - 11
Slice the rested steak against the grain into thin strips or bite-sized pieces.
⏱️ 2 min - 12
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.
⏱️ 1 min