Balsamic Glaze Steak Alfredo Bowties
This Balsamic Glaze Steak Alfredo Bowties recipe is SO EASY! Tender steak, creamy Alfredo sauce, fresh spinach, and tangy balsamic glaze on perfect bowtie pasta.
Servings: 4 servings
Ingredients
- 8 oz Bowtie Pasta dried or fresh
- 1 lb Sirloin or Ribeye Steak sliced
- 2 tbsp Olive Oil extra virgin
- 0.5 cup Heavy Cream
- 0.5 cup Grated Parmesan Cheese freshly grated
- 0.25 cup Balsamic Glaze
- 2 cups Fresh Spinach baby spinach
- 2 cloves Garlic minced
- Salt to taste
- Pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the 8 oz of bowtie pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Drain the pasta using a colander and set it aside.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season 1 lb of sliced sirloin or ribeye steak generously with salt and pepper. Add the steak slices to the hot pan and cook for about 2-3 minutes on each side or until your preferred doneness is reached. Remove the steak from the skillet and set aside, keeping the juices in the pan.
- Lower the heat to medium. In the same skillet with the steak drippings, add minced garlic and sauté for about 30 seconds until fragrant. Add 2 cups of fresh spinach and cook until just wilted, about 1-2 minutes.
- Pour in 1/2 cup of heavy cream and bring it to a gentle simmer. Stir in 1/2 cup grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- Add the drained bowtie pasta and cooked steak back into the skillet. Toss everything together so the pasta is evenly coated in the creamy Alfredo sauce and the steak and spinach are well distributed.
- Transfer the pasta and steak mixture to plates or a serving dish. Drizzle 1/4 cup of balsamic glaze over the top for a beautiful and flavorful finish. Enjoy immediately!
Equipment
- Large Pot
- Large Skillet
- Wooden Spoon
- Silicone spatula
- Knife
- Cutting Board
- Measuring cups
- Measuring spoons
- Colander
Notes
- Slice steak thinly against the grain for maximum tenderness.
- To avoid burning garlic, sauté only until fragrant, about 30 seconds.
- Adjust the Alfredo sauce consistency by adding pasta water if too thick.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently with added cream.
- For dairy-free or low-carb options, substitute ingredients as suggested in adaptations.