Description
This Cowboy Butter Steak Linguine is a delightful blend of tender steak and perfectly cooked linguine, coated in a flavorful butter sauce with roasted carrots.
Ingredients
Scale
- 12 oz linguine pasta
- 1 lb steak (ribeye, sirloin, or flank), sliced
- 2 cups carrots, peeled and sliced
- 4 tablespoons unsalted butter
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1/4 cup grated parmesan cheese
- 1/4 teaspoon cayenne pepper (optional)
Instructions
- Roast the carrots – Preheat your oven to 400°F (200°C). Toss the sliced carrots with olive oil, a pinch of salt, and pepper. Spread them evenly on a baking sheet and roast for about 20–25 minutes until they become tender and slightly caramelized.
- Cook the linguine – While the carrots roast, bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve about 1/2 cup of pasta water before draining.
- Prepare the cowboy butter – In a skillet over medium heat, melt the butter with a little olive oil. Add the minced garlic and cook for about 30 seconds until fragrant. Stir in Dijon mustard, lemon juice, paprika, red pepper flakes, cayenne pepper, and black pepper.
- Cook the steak – Season the steak slices with salt and pepper. Heat a separate skillet over medium-high heat and sear the steak for about 2–3 minutes per side until nicely browned. Remove from heat and let it rest briefly before slicing into bite-sized pieces.
- Combine everything – Add the cooked linguine to the skillet with the cowboy butter sauce. Toss gently, adding a splash of reserved pasta water if needed to help coat the pasta evenly. Fold in the roasted carrots and steak slices.
- Finish with herbs and cheese – Sprinkle fresh parsley, chives, and grated parmesan over the pasta. Toss lightly and serve immediately while everything is warm and glossy.
Notes
- The roasting brings out their natural sweetness and adds a beautiful golden color to the carrots.
- This dish can be served as a hearty main course.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Searing, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 2g
- Sodium: 900mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 120mg