Introduction

This Steak Linguine with Roasted Carrots & Parsley is a satisfying and flavorful pasta dish that combines tender seared steak with sweet roasted carrots. The rich garlic butter sauce, brightened with lemon and Dijon mustard, brings everything together for a delicious meal perfect for any night of the week.

A white plate holds creamy fettuccine pasta as the base layer, mixed with bright orange carrot strips and small red pepper pieces, all coated in a smooth, light cream sauce. On top, there are several pieces of browned steak with a juicy, tender texture, covered with melted cheese that is slightly browned in spots, creating a glossy, rich topping. Fresh green chopped parsley is sprinkled all over the dish, and a light dusting of cracked black pepper adds contrast to the creamy colors. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Preheat the oven to 425°F (220°C). Toss the carrot slices with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 15–20 minutes until tender and lightly caramelized.

Step 2: Bring a large pot of salted water to a boil. Cook the linguine according to the package directions until al dente. Drain and set aside.

Step 3: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the steak pieces with salt, black pepper, paprika, garlic powder, and onion powder. Sear the steak for 2–3 minutes per side until browned and cooked to your preferred doneness. Remove the steak from the skillet and set aside.

Step 4: In the same skillet, melt the butter with the remaining 1 tablespoon of olive oil. Add the minced garlic and cook for 1 minute until fragrant. Stir in the lemon juice, Dijon mustard, and crushed red pepper flakes if using.

Step 5: Add the cooked linguine to the skillet, tossing to coat the pasta in the garlic butter sauce. Return the steak and roasted carrots to the skillet and toss gently to combine all ingredients.

Step 6: Sprinkle the grated Parmesan cheese and chopped parsley over the pasta. Toss lightly and adjust seasoning with salt and pepper as needed.

Step 7: Serve immediately while warm for the best flavor and texture.

Tips & Variations

Use a ribeye steak for richer flavor or sirloin for a leaner option.

Add mushrooms or spinach to the skillet for extra vegetables and texture.

Swap linguine for fettuccine or spaghetti according to your preference.

For a spicier dish, increase the crushed red pepper flakes or add a pinch of cayenne pepper.

FAQs

Can I use a different cut of steak?

Yes, you can use other tender cuts like flank steak or strip steak. Just adjust the cooking time to avoid overcooking.

How can I make this recipe vegetarian?

Replace the steak with sautéed mushrooms or grilled tofu for a delicious vegetarian version without compromising flavor.

Dinner

Steak Linguine with Roasted Carrots and Parsley Recipe