Description
A delightful combination of hearty steak and tender linguine in a rich cowboy butter sauce, complemented by sweet roasted carrots.
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 your oven to 425°F (220°C).
- Toss the carrot slices with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 15–20 minutes.
- Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, then drain.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Season the steak and sear for 2–3 minutes on each side, then remove and let rest.
- In the same skillet, melt 4 tablespoons of butter with the remaining olive oil over medium heat. Add minced garlic and cook for 1 minute.
- Stir in lemon juice and Dijon mustard. Add crushed red pepper flakes if desired.
- Add the drained linguine to the skillet and toss to coat with the sauce, then return the steak and roasted carrots.
- Sprinkle with grated Parmesan and parsley, adjusting seasoning as needed.
- Serve immediately, garnished with extra parsley if desired.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg
Keywords: steak, linguine, cowboy butter, roasted carrots, pasta, easy dinner, main course