Description
A delightful blend of tender steak, perfectly cooked linguine, and sweet roasted carrots in a buttery garlic sauce.
Ingredients
Scale
- 12 oz linguine
- 1 lb steak (sirloin or ribeye), cut into bite-sized pieces
- 2 cups carrots, sliced into thin sticks or coins
- 3 tbsp olive oil (divided)
- 4 tbsp butter
- 4 cloves garlic, minced
- 1 tbsp lemon juice
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp crushed red pepper flakes (optional)
- 1 tsp Dijon mustard
- Salt and black pepper, to taste
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- Toss sliced carrots in a bowl with 1 tablespoon of olive oil; sprinkle with salt and pepper.
- Spread carrot slices evenly on a baking sheet and roast for 15-20 minutes.
- Fill a large pot with water, add salt, and bring it to a boil.
- Add linguine and cook until al dente; drain and set aside.
- Heat 1 tablespoon of olive oil in a skillet; season steak and sear for 2-3 minutes on each side.
- Lower heat, add butter and remaining olive oil, then sauté garlic until fragrant.
- Stir in lemon juice, Dijon mustard, and optional crushed red pepper flakes.
- Combine the cooked linguine, seared steak, and roasted carrots, tossing to coat.
- Sprinkle with Parmesan cheese and garnish with parsley before serving.
Notes
Serve hot. Can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Searing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: steak, linguine, roasted carrots, cowboy butter, easy dinner