Marinated Steak Fettuccine with Smoked Mozzarella Sauce
Indulge in the luxurious flavors of Marinated Steak Fettuccine with Smoked Mozzarella Sauce, a show-stopping pasta recipe perfect for special occasions or an elevated weeknight dinner. Succulent sirloin steak is marinated in a robust blend of soy sauce, balsamic vinegar, garlic, and olive oil, then seared to perfection for a mouthwatering depth of flavor. Paired with tender fettuccine coated in a lusciously creamy smoked mozzarella and Parmesan sauce, this dish exudes comfort and elegance in equal measure. A sprinkle of fresh parsley completes the presentation, while the option to customize the sauce consistency with reserved pasta water ensures perfection in every bite. Serve this creamy steak pasta masterpiece to impress family and guests alike!
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Recipe Information
Ingredients
- 1 pound sirloin steak
- 3 tablespoons olive oil
- 3 tablespoons soy sauce
- 2 tablespoons balsamic vinegar
- 2 garlic cloves, minced
- 1 teaspoon black pepper
- 12 ounces fettuccine pasta
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1.5 cups smoked mozzarella, shredded
- 0.5 cups Parmesan cheese, grated
- 1 teaspoon salt
- 2 tablespoons fresh parsley, chopped
Instructions
In a medium bowl, whisk together olive oil, soy sauce, balsamic vinegar, minced garlic, and black pepper. Add the steak to the marinade, ensuring it is fully coated, and refrigerate for at least 1 hour or up to 4 hours.
Cook the fettuccine pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
While the pasta cooks, heat a grill pan or skillet over medium-high heat. Remove the steak from the marinade and cook for 4-5 minutes per side for medium-rare, or to your desired doneness. Let the steak rest for 5 minutes before slicing thinly against the grain.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden and bubbling.
Gradually add the milk and heavy cream, whisking constantly to create a smooth sauce. Bring the mixture to a gentle simmer and cook until slightly thickened, about 4-5 minutes.
Stir in the smoked mozzarella and Parmesan cheese, whisking until melted and smooth. Season the sauce with salt to taste. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
Add the cooked fettuccine to the skillet with the cheese sauce, tossing to coat the pasta evenly.
Plate the fettuccine and top with slices of the marinated steak. Garnish with freshly chopped parsley and serve immediately.
Nutrition Facts
Calories |
4264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.4 g | 289% | |
| Saturated Fat | 122.9 g | 614% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 892 mg | 298% | |
| Sodium | 7889 mg | 343% | |
| Total Carbohydrate | 301.1 g | 109% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 40.8 g | ||
| Protein | 244.7 g | 489% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 2382 mg | 183% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2622 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
