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Bring a large pot of salted water to a boil. Add the short tube pasta and cook according to package directions until al dente. Drain, reserving 1/2 cup of pasta water.

While the pasta cooks, pat the steak dry with paper towels and season generously with 1 teaspoon salt and 1/2 teaspoon black pepper.

Heat a large skillet or cast-iron pan over high heat until very hot. Add 1 tablespoon olive oil. Carefully place the seasoned steak into the hot pan.

Sear the steak for 3-4 minutes per side for medium-rare, or longer for desired doneness. During the last minute of cooking, add 2 tablespoons of butter to the pan and baste the steak with the melted butter.

Remove the cooked steak from the pan and transfer it to a cutting board. Let it rest for at least 5-10 minutes before slicing. This allows the juices to redistribute.

Reduce the heat to medium-low. Add the minced garlic to the same skillet (with any residual butter/fat and fond) and sauté for 1 minute until fragrant, being careful not to burn it.

Pour the heavy cream into the skillet with the garlic. Stir well, scraping up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer.

Stir in the grated Parmesan cheese, chopped fresh parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Continue to simmer for 2-3 minutes, or until the sauce slightly thickens. If the sauce becomes too thick, add a splash of the reserved pasta water.

Add the drained cooked pasta to the skillet with the cream sauce. Toss to coat the pasta evenly.

Slice the rested steak against the grain into thin strips. Serve the chimichurri steak pasta immediately, topping each serving with sliced steak, a generous drizzle of prepared chimichurri sauce, and extra grated Parmesan cheese, if desired.


Bring a large pot of salted water to a boil. Add the short tube pasta and cook according to package directions until al dente. Drain, reserving 1/2 cup of pasta water.

While the pasta cooks, pat the steak dry with paper towels and season generously with 1 teaspoon salt and 1/2 teaspoon black pepper.

Heat a large skillet or cast-iron pan over high heat until very hot. Add 1 tablespoon olive oil. Carefully place the seasoned steak into the hot pan.

Sear the steak for 3-4 minutes per side for medium-rare, or longer for desired doneness. During the last minute of cooking, add 2 tablespoons of butter to the pan and baste the steak with the melted butter.

Remove the cooked steak from the pan and transfer it to a cutting board. Let it rest for at least 5-10 minutes before slicing. This allows the juices to redistribute.

Reduce the heat to medium-low. Add the minced garlic to the same skillet (with any residual butter/fat and fond) and sauté for 1 minute until fragrant, being careful not to burn it.

Pour the heavy cream into the skillet with the garlic. Stir well, scraping up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer.

Stir in the grated Parmesan cheese, chopped fresh parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Continue to simmer for 2-3 minutes, or until the sauce slightly thickens. If the sauce becomes too thick, add a splash of the reserved pasta water.

Add the drained cooked pasta to the skillet with the cream sauce. Toss to coat the pasta evenly.

Slice the rested steak against the grain into thin strips. Serve the chimichurri steak pasta immediately, topping each serving with sliced steak, a generous drizzle of prepared chimichurri sauce, and extra grated Parmesan cheese, if desired.
