Steak And Spinach Pasta Recipe

Bring steak to room temperature

Remove steak from refrigerator 20–30 minutes before cooking so it comes close to room temperature; pat dry with paper towels.

Season

Season both sides of the steak evenly with 1 tsp kosher salt, 1/2 tsp black pepper and 1/4 tsp garlic powder. Press seasonings into the meat.

Sear

Heat a large heavy skillet (cast-iron preferred) over medium-high heat until very hot. Add 1 tablespoon olive oil and swirl. Add steak and sear without moving 2–3 minutes until a deep brown crust forms. Flip and sear 2 minutes more for medium-rare (internal ~130°F / 54°C). Adjust time for preferred doneness.

Rest and slice

Transfer steak to a cutting board and let rest 5–8 minutes. Slice thinly against the grain into bite-sized strips. Reserve any juices on the cutting board to add to the sauce if desired.

Bring about 2 quarts of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 8 oz dried pasta and cook until just shy of al dente (follow package time minus 1–2 minutes). Before draining, reserve 3/4 cup of the pasta cooking water, then drain the pasta and set aside.

Sweat onion

In the same skillet used for steak (wipe out excess fat leaving any fond), reduce heat to medium and add 1 tablespoon extra-virgin olive oil and 1 tablespoon butter. Add 1/2 cup finely chopped yellow onion and cook, stirring, 3–4 minutes until translucent but not browned.

Add garlic and tomatoes

Add 3 minced garlic cloves and 1 cup halved cherry tomatoes. Cook 2–3 minutes until garlic is fragrant and tomatoes begin to soften.

Deglaze

Pour in 1/4 cup dry white wine (or chicken broth) and scrape up browned bits from the pan with a wooden spoon. Let simmer 1–2 minutes to reduce slightly.

Add cream and spinach

Reduce heat to medium-low and stir in 1/2 cup heavy cream, 1 tsp lemon zest, 1 tablespoon lemon juice, 1/4 tsp red pepper flakes, 1/2 tsp salt and 1/4 tsp black pepper. Add the 4 oz packed baby spinach in batches, stirring until wilted and incorporated.

Combine pasta and cheese

Add the cooked pasta to the skillet. Pour in up to 3/4 cup reserved pasta water a little at a time to loosen the sauce until it coats the pasta smoothly (you may not need all the water). Stir in 1/2 cup freshly grated Parmesan until melted and integrated, creating a glossy sauce.

Return steak

Add the sliced steak and any rested juices to the pasta and toss gently to combine and warm the steak through, about 1 minute. Taste and adjust seasoning with salt/pepper if needed.

Plate the pasta, garnish with 2 tablespoons chopped fresh parsley and an extra 1–2 tablespoons grated Parmesan if desired. Serve immediately.