Steak & Roasted Garlic Parmesan Linguine
This Steak & Roasted Garlic Parmesan Linguine is a rich, comforting dish combining tender steak, mellow roasted garlic, and creamy Parmesan for an indulgent pasta feast.
Servings: 4 servings
Ingredients
- 8 ounces linguine pasta perfect shape to hold onto the sauce and steak strips
- 2 tablespoons olive oil for sautéing and roasting, adding a subtle fruitiness
- 1 pound steak (sirloin or ribeye), cut into strips – tender and flavorful, the star protein
- 1 head garlic roasted to mellow the sharpness and bring out natural sweetness
- 0.5 cup grated Parmesan cheese adds a salty, nutty richness that ties everything together
- salt and pepper to taste – essential for balancing and enhancing flavors
- fresh parsley chopped – a bright, herbaceous garnish to finish the dish
Instructions
- Preheat your oven to 400°F (200°C). Slice the top off the garlic head to expose the cloves, drizzle with a little olive oil, wrap it in foil, and roast for about 30-35 minutes until soft and golden. Once roasted, squeeze out the softened garlic cloves and set aside.
- Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve about 1/2 cup of pasta water before draining, then drain the pasta and set it aside.
- Heat the olive oil in a large skillet over medium-high heat. Season the steak strips generously with salt and pepper. Sear the steak pieces in batches, about 2-3 minutes per side, until browned but still juicy inside. Remove from the pan and keep warm.
- Lower the heat to medium. In the same skillet, add the roasted garlic and mash it gently with a spoon to create a fragrant base. Toss in the cooked linguine, adding reserved pasta water a little at a time to loosen the sauce. Stir in the grated Parmesan cheese, mixing until the pasta is coated in a creamy, garlicky sauce.
- Return the steak strips to the skillet, tossing gently to combine with the linguine. Taste and adjust seasoning with additional salt and pepper if needed. Plate the pasta and garnish liberally with fresh chopped parsley for a vibrant finish.
Equipment
- Large Pot
- Baking Sheet
- Large Skillet
- Colander
- Knife
- Cutting Board
- Grater
Notes
- Reserve pasta water to ensure the sauce is loose and creamy.
- Slice steak thinly against the grain for maximum tenderness.
- Store leftovers in the refrigerator for up to 2 days; reheat gently with a splash of water or broth.
- Customize by adding vegetables like cherry tomatoes or sautéed mushrooms.
- Use fresh grated Parmesan for best flavor; avoid processed cheese powders.