How to make Creamy Garlic Pasta with Steak & Medley Tomatoes 🍅 🥩🍝
Recipe Information
Creamy Garlic Pasta with Steak & Medley Tomatoes
Cultural Context
Creamy Garlic Pasta with Steak & Medley Tomatoes is a modern American dish that combines the richness of cream and garlic with the hearty flavors of steak and fresh tomatoes. This dish reflects a trend towards comfort food that is both satisfying and elegant, making it perfect for weeknight dinners or special occasions. Its adaptability allows for various seasonal vegetables and proteins, making it a favorite in many households across the U.S.
heavy cream
🥗Healthier: Greek yogurt
💰Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
parmesan cheese
🥗Healthier: nutritional yeast
💰Cheaper: grated pecorino
Nutritional yeast is lower in calories and adds a cheesy flavor.
Boil water in a large pot and add salt and olive oil.
Add pasta to the boiling water and cook for 10 minutes.
In a skillet, heat 3 tablespoons of olive oil and 2 tablespoons of butter until melted and hot.
Season 1.5 pounds of beef loin flap steak with salt and black pepper; add to the skillet in batches.
Cook steak for 2 to 3 minutes on each side over high heat, then remove and set aside.
Drain the pasta, reserving 1 cup of pasta water.
In the same skillet, add 2 tablespoons of salt and chopped onion; sauté until translucent, about 4 to 5 minutes.
Add 6 cloves of chopped garlic and sauté for 2 minutes.
Cut 2 cups of cherry tomatoes in half and add to the skillet; let them blister and release their juices for 45 minutes.
Pour in 1.5 cups of heavy whipping cream and 1.5 cups of sharp cheddar cheese; mix until the cheese is melted.
Season with salt and black pepper, then squeeze in 2 teaspoons of lemon juice.
Add the cooked pasta and reserved pasta water to the skillet; mix until fully incorporated.
Let the mixture sit for 5 minutes before serving.
Top with fresh herbs like chopped cilantro, parsley, or mint.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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