Steak & Mushroom Marsala Pasta in Steps

• Bring a large pot of salted water to a boil. Add 8 oz of fettuccine pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Once cooked, drain the pasta and set it aside, reserving about ½ cup of pasta water for later.
• Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the thinly sliced beef sirloin in a single layer, making sure not to overcrowd the pan. Season with salt, pepper, and 1 teaspoon garlic powder. Sear each side for 2-3 minutes until browned but still tender. Remove the beef from the pan and set aside.
• In the same skillet, add the sliced mushrooms. Cook them for 4-5 minutes until they release their moisture and develop a golden-brown color. Stir occasionally to prevent burning.
• Pour in 1 cup of beef broth, scraping the bottom of the pan to lift any browned bits. Add 1 tablespoon of balsamic vinegar and stir well. Let the sauce simmer for 3-4 minutes, allowing it to reduce slightly and intensify in flavor.
• Return the seared beef back to the skillet, mixing it with the mushrooms and sauce. Add the cooked fettuccine and toss everything together. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up to your desired consistency.
• Sprinkle 2 tablespoons of fresh chopped parsley and a generous amount of grated Parmesan cheese over the pasta. Serve immediately and enjoy the delightful combination of flavors.