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Steak Pasta Alfredo Recipe

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4 from 43 reviews

This Steak Pasta Alfredo combines perfectly seared New York strip steak with a creamy, flavorful gluten-free Alfredo sauce tossed with farfalle pasta. Seasoned with aromatic herbs and spices, the steak adds a rich, savory depth to the dish, while the gluten-free pasta and sauce make it accessible for those with gluten sensitivities. A comforting and elegant meal that's ideal for dinner.

Ingredients

Steak

  • 1.5 pounds New York strip steak
  • 2 tablespoons olive oil
  • 2 teaspoons smoked sweet paprika
  • 2 teaspoons oregano
  • 2 teaspoons garlic powder
  • 1 teaspoon thyme
  • ½ teaspoon black pepper
  • ¾ teaspoon salt

Alfredo Sauce and Pasta

  • 12 ounces gluten free farfalle pasta
  • 4 tablespoons butter
  • 2 tablespoons minced onion
  • 2 teaspoons Italian seasoning
  • ½ teaspoon salt
  • 1 teaspoon garlic powder
  • ½ cup chicken broth
  • 2 tablespoons gluten free flour
  • 3 cups heavy cream
  • ¼ cup reserved pasta water
  • 8 ounces shredded Parmesan cheese

Instructions

  1. Prepare the steak seasoning: In a small bowl, combine smoked sweet paprika, oregano, garlic powder, thyme, black pepper, and salt. Pat the New York strip steak dry with paper towels and rub the spice mixture evenly over both sides of the steak.
  2. Cook the steak: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the steak and sear for about 4-5 minutes per side or until desired doneness is reached. Remove the steak from the skillet and let it rest, then slice thinly against the grain.
  3. Cook pasta: Boil the gluten-free farfalle pasta in salted water according to package instructions until al dente. Reserve ¼ cup of pasta water before draining the pasta.
  4. Make the Alfredo sauce base: In the same skillet used for the steak, melt the butter over medium heat. Add the minced onion and cook until softened and translucent, about 3-4 minutes. Stir in Italian seasoning, salt, and garlic powder.
  5. Create the roux and sauce: Sprinkle gluten-free flour over the butter and onion mixture, stirring constantly for about 1-2 minutes to cook out the raw flour taste. Gradually whisk in chicken broth, then slowly add heavy cream while continuing to whisk, bringing the mixture to a gentle simmer until it thickens.
  6. Add cheese and finish sauce: Stir in the shredded Parmesan cheese until melted and smooth. Adjust the consistency with reserved pasta water as needed to achieve a creamy sauce.
  7. Combine pasta, steak, and sauce: Add the cooked pasta and sliced steak to the Alfredo sauce in the skillet. Toss gently to coat everything evenly with the sauce and heat through for 1-2 minutes.
  8. Serve: Plate the steak pasta Alfredo immediately while hot, optionally garnishing with extra Parmesan or fresh herbs if desired.

Notes

  • Letting the steak rest after cooking ensures juicy, tender slices.
  • Reserve pasta water to adjust the thickness of the Alfredo sauce to your preference.
  • Using gluten-free pasta and flour makes this dish suitable for gluten-sensitive individuals.
  • For a lighter version, substitute half-and-half for heavy cream but expect a less rich sauce.
  • You can swap New York strip steak with ribeye or sirloin based on your preference.

Find it online: https://recipethrive.com/steak-pasta-alfredo-recipe/