Description
Grilled Steak Alfredo Pasta
Ingredients:
8 oz fettuccine pasta
1 lb ribeye steak, sliced
3 tbsp unsalted butter
2 cloves garlic, minced
1 cup heavy cream
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Start by preheating your grill or skillet to medium-high heat. Season the ribeye steak on both sides with salt and pepper. In a large skillet over medium-high heat, sear the steak for about 3-4 minutes per side until it is browned and cooked through. For medium-rare, aim for an internal temperature of 135°F (57°C). Remove from the skillet and let it rest for about 5-10 minutes.
While the steak is resting, cook the fettuccine according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring it to a simmer. Reduce the heat and let it thicken slightly, stirring occasionally. Season with salt and pepper to taste.
Toss the cooked pasta with the creamy sauce until well coated. Slice the rested steak into thin pieces. Arrange the slices on top of the pasta. Spoon the creamy sauce over the steak and pasta. Garnish with chopped fresh parsley for added color and flavor.
Serve the Grilled Steak Alfredo Pasta hot. This dish is perfect for a satisfying meal that combines the rich, smoky flavors of grilled steak with the comforting richness of creamy pasta. Enjoy your delicious Grilled Steak Alfredo Pasta!
