Ingredients:
1.5 pounds sirloin steak
3 tablespoons olive oil
4 tablespoons butter
1 teaspoon garlic powder
1 teaspoon Cajun seasoning (adjust to taste)
1 teaspoon smoked paprika (optional, for extra flavor)
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and black pepper (to taste)
8 oz pasta (fettuccine, rotini, or your preferred pasta)
Fresh parsley (for garnish)
Preparation:
Cook the Pasta: Start by cooking the pasta according to the package instructions in salted water. Drain and set aside, reserving a little pasta water to add to the sauce later if needed.
Prepare the Steak: Pat the sirloin steaks dry with paper towels. Season both sides with salt, pepper, garlic powder, and Cajun seasoning.
Cook the Steak: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the skillet is hot, add the steaks and sear for 4-5 minutes on each side, depending on your desired level of doneness (for medium-rare, aim for an internal temperature of 130-135°F). Remove the steaks from the skillet and let them rest for a few minutes. Once rested, slice the steak against the grain into strips.
Make the Alfredo Sauce: In the same skillet, reduce the heat to medium. Add the butter and melt, scraping up any flavorful bits left from the steak. Add the heavy cream and bring to a simmer, stirring constantly. Once the sauce has thickened slightly, stir in the grated Parmesan cheese and adjust the seasoning with salt and pepper. Add a little pasta water if the sauce is too thick.
Combine Pasta and Sauce: Add the cooked pasta to the skillet with the Alfredo sauce and toss to coat evenly. If needed, add a little more pasta water to get the desired consistency.
Serve: Plate the pasta and top with the sliced steak. Drizzle a little extra garlic butter from the skillet over the steak for added richness. Garnish with fresh parsley for a pop of color and freshness.
Serving Suggestions:
Serve with a side salad and garlic bread for a complete meal.
This dish pairs perfectly with a glass of red wine, like Cabernet Sauvignon or Merlot.
Notes:
You can adjust the level of spiciness by adding more or less Cajun seasoning.
For a creamier sauce, you can increase the amount of heavy cream and Parmesan cheese.
If you prefer a different cut of steak, ribeye or New York strip would work great as well.
Enjoy your Garlic Butter Steak & Spicy Cajun Alfredo Pasta—a delicious and indulgent meal that’s sure to impress!
Garlic Butter Steak & Spicy Cajun Alfredo Pasta
