Creamy Pepper Pasta with Steak Strips
User Reviews
4.1
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4
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Calories
726 kcal
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Course
Main Course
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Cuisine
American
Creamy Pepper Pasta with Steak Strips
Description
Creamy Pepper Pasta with Steak Strips starts with searing skirt or flank steak to medium rare, allowing it to rest before slicing. The sauce develops in the same skillet with diced red onion softened in olive oil, followed by butter-sautéed button mushrooms. White wine deglazes the pan, picking up browned bits for flavor, then beef broth, cracked black pepper, green peppercorns, garlic, and Dijon mustard are added to enrich the sauce.
Heavy cream finishes the sauce, creating a smooth and luscious texture that clings to rigatoni pasta cooked al dente. The sliced steak is added back just before serving to warm through. Chopped parsley adds fresh color and brightness to the hearty dish.
This pasta makes for a satisfying main course, especially when served warm. The combination of peppery cream sauce and tender steak strips complements the firm texture of rigatoni, while sautéed mushrooms contribute an earthy note.
Ingredients
- 2 tablespoon olive oil
- 12 oz skirt steak or flank steak
- 1 red onion
- 12 oz rigatoni pasta
- 1 tablespoon butter
- ½ cup white wine dry
- ½ cup beef broth
- ½ tablespoon black pepper cracked
- ½ teaspoon peppercorn green, in brine
- 2 garlic cloves
- 2 cups button mushrooms sliced
- 1 teaspoon Dijon mustard
- ¾ cup heavy cream
- 2 tablespoon parsley chopped
Instructions
- Place a heavy based skillet over a high heat and leave it to get hot.
- Season the steak with salt and rub with 1 tablespoon of the olive oil.
- Add the steak to the hot skillet and sear for 2 minutes on one side before turning and searing for 2 minutes on the other side.
- Remove the steak from the pan and set aside tented with foil.
- Chop the red onion into a small dice and add it to the skillet along with the remaining oil. Cook over a low heat whilst move to the pasta.
- Bring a large pan of water to the boil, then salt generously and add the pasta. Cook until al-dente (usually a minute less than the packet suggests) Set a timer and whilst the pasta is cooking finish the sauce.
- Increase the heat under your onion skillet, add the butter and sliced mushrooms. Cook until the mushrooms have turned golden.
- Add the white wine, stirring well and scrape any bits from the bottom of the pan into the wine.
- Once the wine has reduced by half add the beef broth, cracked black pepper, green peppercorns, crushed garlic clove, mustard and heavy cream . Bring to a simmer then reduce the heat to low.
- Reserve a cup of the pasta cooking water and then drain the pasta.
- Add the pasta to the sauce along with ¼ cup of the cooking water, place back on a medium/low heat and stir to combine.
- Thinly slice the steak across the grain and then add it to the skillet along with any meat juices that have collected on the plate.
- If needed add a little more pasta cooking water to thin your sauce, stir well and serve immediately with a parsley garnish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 726 kcal
% Daily Value*
| Calories | 726kcal | 36% |
| Carbohydrates | 70g | 23% |
| Protein | 32g | 64% |
| Fat | 32g | 49% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 119mg | 40% |
| Sodium | 236mg | 10% |
| Potassium | 753mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 745IU | 15% |
| Vitamin C | 3.8mg | 4% |
| Calcium | 80mg | 8% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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