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!
Prep Time 5 minutes mins
Cook Time 30 minutes mins
Total Time 35 minutes mins
Course Dinner, Main Course
Cuisine International
Servings 4
Calories 774 kcal
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
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.
Calories: 774 kcal Carbohydrates: 48 g Protein: 40 g Fat: 47 g Saturated Fat: 18 g Polyunsaturated Fat: 6 g Monounsaturated Fat: 20 g Trans Fat: 1 g Cholesterol: 159 mg Sodium: 520 mg Potassium: 600 mg Fiber: 3 g Sugar: 3 g Vitamin A: 1488 IU Vitamin C: 20 mg Calcium: 454 mg Iron: 4 mg
Keyword Comforting, Creamy, Delicious, Easy, Quick