Flatiron Steak and Fettuccine with Basil Ricotta Sauce
Who doesn’t love a creamy garlic-based cheesy pasta and a perfectly caramelized steak? Our flatiron steaks paired with fettuccine in a creamy basil ricotta sauce leave nothing to be desired!
Ingredients
Steak
- 12 oz flatiron steak or 4 fillets
- 1 tbsp grapeseed oil
- 2 tbsp unsalted butter
- salt
- ground pepper
Fettuccine
- 4 servings dried fettuccine pasta
- 1/2 cup frozen or fresh peas
- 10 cloves garlic minced
- 3/4 cup Ricotta cheese
- 1 cup Parmesan cheese grated
- 1 cup basil leaves
- 1/3 cup flatleaf parsley roughly chopped
- 1/4 cup extra-virgin olive oil 1 tbsp for sautéing garlic and 3 tbsp for pasta sauce
- 1/2 cup reserved pasta water
- 2 tbsp lemon juice
- 1/2 tbsp salt for pasta water
- ground pepper to taste
Instructions
1. Cut the Vegetables
- Roughly chop the flatleaf parsley and mince the garlic. Tear the stems from whole basil leaves. Grate Parmesan cheese using a box grater. Set aside.
2. Boil the Pasta
- Fill a large pot with water half full (approximately 8 cups) and place it on the stovetop at high heat. Add salt.
- Bring the water to a boil. Add the fettuccine.
- Cook the pasta for approximately 9 minutes.
- Strain pasta and reserve 1/2 cup of pasta water. Set aside.
3. Sear the Steaks
- Bring steaks to room temperature. Generously season them with salt and ground pepper.
- Place a cast-iron skillet on the stovetop at medium-high heat. Add grapeseed oil and allow it to heat.
- At the first whisp of smoke, add the steaks to the hot pan. Sear for 5 minutes.
- Flip the steaks over and cook them for an additional 5 minutes.
- Add butter once you’ve flipped them over and baste them by spooning the melted butter over the steaks as they cook.
- Cook until the internal temperature of the meat reaches 130 degrees Fahrenheit (54 degrees Celsius) for medium-rare.
4. Sauté Garlic and Make the Sauce
- Place a non-stick pan on the stovetop at medium-low heat. Add olive oil and allow it to heat.
- Add garlic and sauté for 1-2 minutes or until soft and fragrant. Remove the pan from the heat.
- Mix reserved pasta water, cooked minced garlic, olive oil, ricotta cheese, lemon juice, and ground pepper in a mixing bowl. Whisk until smooth.
5. Allow Steaks to Rest and Toss the Pasta
- Allow the steaks to rest for 10 minutes on a cool surface.
- Place the same non-stick pan on the stovetop at low heat.
- Add pasta, peas, and the sauce to the pan and toss well.
- Add the Parmesan cheese. Season with additional salt and pepper to taste.
- Remove the pan from the heat source once the peas are cooked.
- Stir in basil leaves and flatleaf parsley.
6. Let’s Plate
- Slice flatiron steak into strips.
- Use tongs to place fettuccini on the plate and top with strips of seared steak.
- Garnish with whole basil leaves.
- Serve and enjoy.
Nutrition
Calories: 774kcalCarbohydrates: 48gProtein: 40gFat: 47gSaturated Fat: 18gPolyunsaturated Fat: 6gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 159mgSodium: 520mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 1488IUVitamin C: 20mgCalcium: 454mgIron: 4mg
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