Zesty Steak Pasta
A flavor-packed celebration of juicy steak and al dente pasta with a vibrant sauce, perfect for busy weeknights or cozy dinners.
Ingredients
Pasta and Steak
- 8 oz spaghetti or your choice of pasta
- 1 lb flank steak or sirloin, cut into thin strips
Vegetables and Seasonings
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 piece bell pepper, sliced
- 1 teaspoon red pepper flakes adjust to taste
- 1 piece lemon, zest and juice
- 1/2 cup grated Parmesan cheese (optional)
- fresh basil or parsley, for garnish
- salt and pepper, to taste
Instructions
Cooking the Pasta
- Be by boiling a large pot of salted water. Add the spaghetti and cook according to package directions until al dente. Reserve about ½ cup of pasta water, then drain and set aside.
Preparing the Steak
- Season the thinly sliced steak with salt, pepper, and half of the red pepper flakes.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Once the oil is hot, add the steak to the skillet in batches, being careful not to overcrowd. Sear for about 2-3 minutes per side or until browned, then remove and set aside.
Cooking the Vegetables
- In the same skillet, add the remaining tablespoon of olive oil. Toss in the minced garlic, bell pepper, and cherry tomatoes.
- Sauté for about 3-5 minutes until the vegetables are tender and fragrant.
Combining Everything
- Return the cooked steak to the skillet along with the drained pasta.
- Pour in the reserved pasta water, lemon zest, and lemon juice. Toss everything gently until well combined, adding more water if necessary to achieve your desired sauce consistency.
Serving
- Adjust seasoning as needed, then offer with a sprinkle of Parmesan cheese and garnish with fresh basil or parsley. Enjoy!
Notes
Cut against the grain for a tender steak. Use fresh ingredients for better flavor. Cook pasta al dente— it will continue cooking slightly when mixed in. Adjust spiciness with red pepper flakes and feel free to experiment with toppings.