Creamy Tuscan Steak Penne with Spinach
This Creamy Tuscan Steak Penne with Spinach is a rich, flavorful, and easy one-pan meal packed with tender steak, garlicky spinach, and a luscious Parmesan cream sauce.
Servings: 4 servings
Ingredients
- 8 ounces penne pasta
- 2 tablespoons olive oil
- 1 pound flank steak sliced into thin strips
- Salt and pepper to taste
- 3 cloves garlic minced
- 2 cups fresh spinach loosely packed
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 0.5 teaspoon red pepper flakes optional, for a touch of heat
- Fresh basil leaves for garnish
Instructions
Step 1: Cook the Penne Pasta
- Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente, usually around 9 to 11 minutes. Once done, reserve about 1 cup of the pasta water and drain the rest. Set the pasta aside.
Step 2: Sear the Flank Steak
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the sliced flank steak generously with salt and pepper. Add the steak strips to the hot pan and sear for 2 to 3 minutes on each side until browned but still tender inside. Remove the steak from the skillet and set aside.
Step 3: Build the Flavor Base
- In the same skillet, reduce the heat to medium. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it. Stir in the Italian seasoning and red pepper flakes, allowing the spices to toast lightly.
Step 4: Wilt the Spinach
- Add the fresh spinach to the skillet and cook for 2 to 3 minutes until just wilted. The garlic and spices will infuse the spinach with flavor, complementing the steak beautifully.
Step 5: Create the Creamy Sauce
- Pour in the heavy cream and bring the mixture to a gentle simmer. Stir frequently to prevent scorching. Once simmering, add the grated Parmesan cheese and stir until the sauce is smooth and thickened, about 3 to 4 minutes. If the sauce becomes too thick, add a splash of the reserved pasta water to loosen it.
Step 6: Combine Pasta, Steak, and Sauce
- Return the seared steak strips to the skillet, then add the cooked penne pasta. Toss everything together gently to coat the pasta and steak evenly in the creamy sauce. Allow the dish to heat through for another minute or two to marry the flavors.
Step 7: Garnish and Serve
- Remove from heat and garnish with fresh basil leaves. Serve immediately while warm and creamy. This dish pairs wonderfully with a crisp green salad to balance the richness.
Equipment
- Large pot for boiling pasta
- Large skillet or sauté pan
- Sharp Chef’s Knife
- Tongs or slotted spoon
- Measuring cups and spoons
- Grater
Notes
- Use sirloin or ribeye strips as an alternative to flank steak for different flavor and texture.
- For a dairy-free version, substitute heavy cream with coconut cream and Parmesan with nutritional yeast.
- Reserve pasta water to adjust sauce consistency for perfect creaminess.
- Slice steak thinly against the grain and avoid overcooking to keep it tender and juicy.
- Leftovers keep well refrigerated for 3 days; reheat gently with a splash of cream or milk.