Steak Tomato Basil Pasta
Transform your weeknight dinner routine with this irresistible Steak Tomato Basil Pasta, a hearty yet vibrant dish that's ready in just 40 minutes! Perfectly seared sirloin steak infuses bold, savory flavors into a tender bed of spaghetti or linguine, while juicy cherry tomatoes, fresh basil, and a splash of balsamic vinegar create a bright, tangy sauce packed with Mediterranean flair. A touch of crushed red pepper adds a subtle kick, and a generous sprinkle of Parmesan cheese finishes this comforting pasta with a luxurious, creamy touch. Easy to prepare and bursting with flavor, this recipe elevates simple ingredients into a restaurant-worthy meal the whole family will love. Perfect for fans of beef pasta recipes or anyone craving a fresh twist on classic Italian flavors!
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Recipe Information
Ingredients
- 12 oz sirloin steak
- 1.5 tsp salt
- 1 tsp black pepper
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 0.5 cup fresh basil leaves, chopped
- 0.5 tsp crushed red pepper flakes
- 1.5 tbsp balsamic vinegar
- 12 oz spaghetti or linguine
- 0.5 cup Parmesan cheese, grated
- 0.5 cup water
Instructions
Season the sirloin steak on both sides with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the steak for 3-4 minutes per side until it reaches your preferred doneness (medium-rare: 135°F, medium: 145°F). Remove the steak from the skillet, let it rest for 5 minutes, then slice thinly against the grain.
While the steak is resting, bring a large pot of salted water to a boil. Cook the spaghetti or linguine according to package instructions until al dente. Drain, reserving 0.5 cup of pasta water.
In the same skillet used for the steak, add the remaining 2 tablespoons of olive oil and minced garlic. Sauté for 1 minute over medium heat until fragrant.
Add the cherry tomatoes to the skillet and season with 0.5 teaspoon of salt, 0.5 teaspoon of black pepper, and crushed red pepper flakes. Cook for 5-7 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
Stir in the balsamic vinegar and half of the chopped basil. Cook for an additional 2 minutes.
Add the cooked pasta to the skillet with the tomato mixture. Toss to coat the pasta evenly in the sauce, adding reserved pasta water as needed to loosen the sauce.
Fold in the sliced steak and toss gently to combine. Remove from heat and top with the remaining chopped basil and grated Parmesan cheese.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.3 g | 123% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 319 mg | 106% | |
| Sodium | 5484 mg | 238% | |
| Total Carbohydrate | 128.8 g | 47% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 13.3 g | ||
| Protein | 137.2 g | 274% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 712 mg | 55% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 2269 mg | 48% | |
*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.
