Creamy Garlic Steak Penne (Printable Version)
Tender steak and crisp broccoli join penne in a luscious garlic cream sauce with sweet tomatoes
# What You'll Need:
→ Pasta
01 - 12 oz penne pasta
→ Steak
02 - 1 lb sirloin steak, trimmed and sliced into thin strips
03 - 1/2 tsp salt
04 - 1/2 tsp freshly ground black pepper
→ Vegetables
05 - 2 cups broccoli florets
06 - 1 cup cherry tomatoes, halved
→ Sauce
07 - 2 tbsp olive oil
08 - 4 cloves garlic, minced
09 - 1 cup heavy cream
10 - 1/2 cup grated Parmesan cheese
11 - 1/4 tsp crushed red pepper flakes
12 - 1/4 cup chopped fresh parsley
13 - Salt and black pepper, to taste
# Preparation Steps:
01 - Bring a large pot of salted water to a boil. Cook penne according to package instructions until al dente. In the last 2 minutes of cooking, add broccoli florets. Drain and set aside.
02 - Season steak strips with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add steak and sear for 2–3 minutes per side until just cooked through. Remove steak to a plate and cover loosely.
03 - In the same skillet, add remaining olive oil. Add minced garlic and cook until fragrant, about 1 minute.
04 - Stir in cherry tomatoes and cook for 2–3 minutes until just softened.
05 - Lower heat to medium. Pour in the heavy cream, stirring to combine. Simmer gently for 2–3 minutes.
06 - Stir in Parmesan cheese, red pepper flakes, and season with salt and pepper to taste. Allow sauce to thicken slightly.
07 - Add drained penne and broccoli to the skillet, tossing to coat with sauce. Return steak to the pan, including any juices, and mix until everything is well combined and heated through. Remove from heat and garnish with chopped parsley. Serve immediately.
# Expert Tips:
01 -
- The steak stays tender because you sear it quickly and let those juices work their way back into the sauce
- Broccoli cooked right with the pasta means one less pot to wash and perfect texture every time
- That creamy garlic sauce comes together in minutes but tastes like it simmered all afternoon
02 -
- Heavy cream can separate if you let it boil too aggressively, so keep that heat at medium once you add it to the pan
- Letting the steak rest on the plate while you make the sauce keeps it juicy, and those pooled juices add incredible depth when you toss everything together at the end
03 -
- Pat your steak strips completely dry before seasoning them, otherwise they will steam instead of sear and you will miss out on that gorgeous crust
- Room temperature cream incorporates more smoothly into hot sauces, so take it out of the fridge while you prep everything else