Chimichurri Steak Pasta
Chimichurri Steak Pasta
Ingredients
For the Steak
- 1 1/2 pounds steak, thick-cut, such as sirloin or ribeye
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons butter
For the Pasta and Sauce
- 12 ounces short tube pasta, such as ditalini or cut rigatoni
- 1 tablespoon olive oil
- 3 cloves minced garlic
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving
- 1/2 cup chimichurri sauce, prepared
Instructions
- 1
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.
⏱️ 10 min
- 2
While the pasta cooks, pat the steak dry with paper towels and season generously with 1 teaspoon salt and 1/2 teaspoon black pepper.
⏱️ 2 min
- 3
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.
⏱️ 1 min
- 4
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.
⏱️ 8 min
- 5
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.
⏱️ 5 min
- 6
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.
⏱️ 2 min
- 7
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.
⏱️ 3 min
- 8
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.
⏱️ 3 min
- 9
Add the drained cooked pasta to the skillet with the cream sauce. Toss to coat the pasta evenly.
⏱️ 1 min
- 10
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.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Chimichurri Steak Pasta
For the Steak
- 1 1/2 pounds steak, thick-cut, such as sirloin or ribeye
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons butter
For the Pasta and Sauce
- 12 ounces short tube pasta, such as ditalini or cut rigatoni
- 1 tablespoon olive oil
- 3 cloves minced garlic
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving
- 1/2 cup chimichurri sauce, prepared
Instructions
- 1
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.
⏱️ 10 min - 2
While the pasta cooks, pat the steak dry with paper towels and season generously with 1 teaspoon salt and 1/2 teaspoon black pepper.
⏱️ 2 min - 3
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.
⏱️ 1 min - 4
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.
⏱️ 8 min - 5
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.
⏱️ 5 min - 6
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.
⏱️ 2 min - 7
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.
⏱️ 3 min - 8
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.
⏱️ 3 min - 9
Add the drained cooked pasta to the skillet with the cream sauce. Toss to coat the pasta evenly.
⏱️ 1 min - 10
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.
⏱️ 4 min