Creamy Steak Fettuccine
24 oz. fettuccine
Salt and pepper
2 lb. Sirloin steak
4 tablespoons butter
4 cloves garlic, minced
4 tablespoons all-purpose flour
4 cups milk
2 tablespoons dried parsley
1 cup grated parmesan cheese
3 cups cherry or grape tomatoes
1 bag baby spinach
In a large pot of salted boiling water, cook pasta about 8 minutes, or until al dente. Drain and set aside.
Rub a little olive oil on both sides of steak. Season steak with salt and pepper. In a large skillet over medium-high heat, cook steak until your desired doneness, 3 minutes per side for medium-rare. Transfer to a plate to let rest, 10 minutes, then thinly slice.
Now make your alfredo sauce. Add butter to the skillet and let melt, then add garlic and cook until fragrant, 1 minutes. Whisk in flour and cook 1 minute more, then add milk and simmer until thickened, 5 minutes, then add parsley and parmesan. Add tomatoes and cook down 2 minutes.
Add cooked pasta to sauce and toss to coat, then add spinach and toss until wilted.
Top with steak slices and serve.