Description
Steak Alfredo with Fettuccine & Spinach
Ingredients:
For the Steak:
2 ribeye or sirloin steaks
1 tbsp olive oil
1 tsp garlic powder
Salt and freshly cracked black pepper to taste
For the Alfredo Sauce:
2 tbsp butter
2 garlic cloves, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
For the Pasta:
300g fettuccine pasta
For the Spinach:
2 cups fresh spinach
1 tsp olive oil
Pinch of salt
For Garnish:
Fresh parsley, chopped
Freshly ground black pepper
Instructions:
Cook the Steak
Rub the steaks with olive oil, garlic powder, salt, and pepper.
Heat a skillet over medium-high heat and sear the steaks for 3-4 minutes on each side for medium-rare, or to your preferred doneness. Let rest for 5 minutes before slicing.
Cook the Pasta
Boil the fettuccine in salted water until al dente. Drain and set aside.
Make the Alfredo Sauce
In a skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant. Stir in heavy cream and bring to a gentle simmer. Gradually whisk in Parmesan cheese until the sauce thickens. Season with salt and pepper.
Sauté the Spinach
In a separate pan, heat olive oil and sauté the spinach with a pinch of salt until wilted, about 2 minutes.
Assemble the Dish
Toss the cooked fettuccine in the Alfredo sauce and plate. Top with sliced steak and sautéed spinach.
Garnish & Serve
Sprinkle with fresh parsley and freshly ground black pepper. Serve hot.
A luxurious, hearty meal that’s perfect for any special occasion!
Step-by-Step Guide
Begin by preparing all ingredients before cooking. Bring a large pot of salted water to a boil for the pasta. While it heats, season the steaks and let them come to room temperature. Cook the fettuccine to al dente, reserving 1/2 cup of pasta water before draining. As the pasta cooks, sear the steaks in a very hot skillet to develop a crust, then set aside to rest. In the same skillet, prepare the Alfredo sauce, using the fond from the steak for extra flavor. Sauté the spinach quickly in a separate pan to avoid overcooking. Slice the rested steak against the grain. Combine the drained pasta with the Alfredo sauce, adding reserved pasta water a tablespoon at a time if the sauce is too thick. Plate the sauced pasta, top with wilted spinach and sliced steak.
Serving Suggestions
This rich dish pairs beautifully with a crisp side salad dressed with a light vinaigrette to cut through the creaminess. For a wine pairing, choose a medium-bodied red like Chianti or a full-bodied white such as Chardonnay. Serve with crusty garlic bread to soak up every bit of the Alfredo sauce. For a complete restaurant-style experience, plate on warmed dishes.
How-to Summary
To make Steak Alfredo: 1) Season and sear steaks, then rest. 2) Boil fettuccine until al dente. 3) Create Alfredo sauce by simmering butter, garlic, cream, and Parmesan. 4) Sauté spinach until wilted. 5) Toss pasta with sauce, top with sliced steak and spinach, then garnish.
Frequently Asked Questions
Can I use a different cut of steak? Yes. While ribeye and sirloin are excellent, flank or skirt steak work well too—just be sure to slice thinly against the grain.
How can I make the Alfredo sauce lighter? Substitute half the heavy cream with whole milk, but be careful not to boil it vigorously, as it may separate. The sauce will be slightly thinner.
My sauce became grainy. What happened? This often occurs if the heat is too high when adding the cheese. Always simmer cream gently and add grated Parmesan off the heat or on very low heat, whisking constantly.
Can I prepare any components ahead of time? You can cook the steak and slice it ahead, reheating gently in the sauce. The Alfredo sauce is best made fresh, as it can thicken and separate upon reheating.
What’s the best way to reheat leftovers? Reheat gently in a skillet over low heat with a splash of milk or cream to loosen the sauce, stirring frequently.
Common Mistakes to Avoid
- Overcooking the steak. It will continue to cook while resting.
- Using pre-grated Parmesan cheese, which contains anti-caking agents and won’t melt as smoothly.
- Adding Parmesan cheese to boiling sauce, causing it to clump.
- Overcrowding the pan when searing the steak, which steams instead of sears the meat.
- Overcooking the spinach, which turns it mushy and releases too much water into the dish.
Conclusion
Mastering this Steak Alfredo dish combines simple techniques for a spectacular result. The key lies in the details: perfectly seared steak, a silky-smooth homemade Alfredo, and al dente pasta. By following this enhanced guide and avoiding common pitfalls, you can consistently create a restaurant-quality, indulgent meal that is sure to impress. It’s a timeless combination of flavors that turns any dinner into a special occasion.