Description
Steak Linguine with Roasted Carrots & Parsley is a flavorful pasta dish combining tender seared steak, al dente linguine, and sweet roasted carrots all tossed in a zesty garlic butter sauce with hints of lemon and Dijon mustard. Finished with Parmesan cheese and fresh parsley, this recipe offers a hearty and satisfying meal perfect for weeknight dinners or special occasions.
Ingredients
Scale
Pasta
- 12 oz linguine
Steak and Vegetables
- 1 lb steak (sirloin or ribeye), cut into bite-sized pieces
- 2 cups carrots, sliced into thin sticks or coins
Sauce and Seasonings
- 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
Garnish
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish
Instructions
- Roast Carrots: Preheat your 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 they become tender and lightly caramelized.
- Cook Linguine: Bring a large pot of salted water to a boil. Cook the linguine according to the package directions until al dente. Drain the pasta and set it aside, keeping it warm.
- Sear Steak: While the carrots roast, 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 desired doneness. Remove the steak from the skillet and set aside.
- Prepare Sauce: In the same skillet, melt the butter along with the remaining 1 tablespoon of olive oil. Add the minced garlic and cook for about 1 minute until fragrant. Stir in the lemon juice, Dijon mustard, and crushed red pepper flakes if you choose to use them, creating a flavorful cowboy butter sauce.
- Toss Linguine and Assemble: Add the cooked linguine to the skillet with the sauce, tossing to coat each strand in the rich butter mixture. Return the seared steak and roasted carrots to the skillet and gently toss everything together to combine the flavors evenly.
- Add Finishing Touches: Sprinkle the grated Parmesan cheese and chopped fresh parsley over the pasta. Toss lightly once more and adjust the seasoning with additional salt and black pepper if needed.
- Serve: Serve the steak linguine immediately while warm, enjoying the perfect harmony of tender steak, sweet carrots, and herby, cheesy pasta.
Notes
- You can substitute sirloin or ribeye with other steak cuts like flank or strip steak based on preference.
- Roasting carrots enhances their natural sweetness and adds great texture contrast to the dish.
- Adjust the amount of crushed red pepper flakes based on your heat tolerance or omit for no spice.
- For a richer flavor, use freshly grated Parmesan cheese instead of pre-grated.
- The dish is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: steak linguine, roasted carrots, garlic butter sauce, Parmesan pasta, easy steak pasta recipe
