Introduction

This steak linguine with roasted carrots and parsley combines tender, flavorful beef with sweet, caramelized carrots and a rich garlic butter sauce. It’s a satisfying and simple pasta dish that’s perfect for a weeknight dinner or a special occasion.

Steak Linguine with Roasted Carrots & Parsley Recipe - Recipe Image

Ingredients

12 oz linguine
1 lb steak (sirloin or ribeye), cut into bite-sized pieces
2 cups carrots, sliced into thin sticks or coins
3 tbsp olive oil (divided)
4 tbsp butter
4 cloves garlic, minced
1 tbsp lemon juice
½ tsp paprika
½ tsp garlic powder
½ tsp onion powder
¼ tsp crushed red pepper flakes (optional)
1 tsp Dijon mustard
Salt and black pepper, to taste
½ cup grated Parmesan cheese
Fresh parsley, chopped, for garnish

Instructions

Step 1: Preheat your oven to 425°F (220°C). Toss the carrot slices with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 15–20 minutes until tender and lightly caramelized.
Step 2: Bring a large pot of salted water to a boil. Cook the linguine according to the package directions until al dente. Drain and set aside.
Step 3: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the steak pieces with salt, black pepper, paprika, garlic powder, and onion powder. Sear the steak for 2–3 minutes per side until browned and cooked to your desired doneness. Remove the steak from the skillet and set aside.
Step 4: In the same skillet, melt the butter with the remaining 1 tablespoon of olive oil. Add the minced garlic and cook for about 1 minute until fragrant. Stir in the lemon juice, Dijon mustard, and crushed red pepper flakes if using.
Step 5: Add the cooked linguine to the skillet, tossing to coat it well in the garlic butter sauce. Return the steak and roasted carrots to the skillet and gently toss everything together to combine.
Step 6: Sprinkle the grated Parmesan cheese and chopped parsley over the pasta. Toss lightly and adjust seasoning with additional salt and pepper if needed.
Step 7: Serve immediately while warm for the best flavor and texture.

Tips & Variations

For a smoky flavor, try using smoked paprika instead of regular paprika.
If you prefer a creamier sauce, add a splash of heavy cream when mixing the linguine with the butter sauce.
Swap out parsley for fresh basil or chives for a different herbal note.
Use leftovers steak or grilled chicken if you want a quicker version.
To add more veggies, toss in some sautéed mushrooms or spinach with the pasta.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking the steak, or microwave in short bursts until warmed through. The pasta may absorb some sauce upon chilling, so you can add a splash of water or broth when reheating to loosen it up.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta for this recipe?

Yes, this dish works well with other long pasta like fettuccine, spaghetti, or tagliatelle. Just adjust cooking times according to the package instructions.

What cut of steak is best for this dish?

Sirloin or ribeye work best because they are tender and flavorful. You want a cut that sears nicely and stays juicy when cut into bite-sized pieces.

Steak Linguine with Roasted Carrots & Parsley Recipe

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★★★★★

4.9 from 110 reviews

A hearty and flavorful Steak Linguine dish featuring tender seared steak, roasted carrots, and a zesty garlic butter sauce, all tossed with al dente linguine and topped with Parmesan and fresh parsley for a satisfying meal.

Author: Daniel
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Roasting
Cuisine: Italian-American

Ingredients

Scale

Pasta

12 oz linguine

Steak & Vegetables

1 lb steak (sirloin or ribeye), cut into bite-sized pieces
2 cups carrots, sliced into thin sticks or coins

Sauces & Seasonings

3 tbsp olive oil (divided)
4 tbsp butter
4 cloves garlic, minced
1 tbsp lemon juice
½ tsp paprika
½ tsp garlic powder
½ tsp onion powder
¼ tsp crushed red pepper flakes (optional)
1 tsp Dijon mustard
Salt and black pepper, to taste
½ cup grated Parmesan cheese
Fresh parsley, chopped, for garnish

Instructions

Roast Carrots: Preheat your oven to 425°F (220°C). Toss the carrot slices with 1 tablespoon of olive oil, and season with salt and pepper. Spread them evenly on a baking sheet and roast for 15 to 20 minutes until they become tender and lightly caramelized.
Cook Linguine: Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Drain the pasta and set it aside.
Sear Steak: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the steak pieces with salt, black pepper, paprika, garlic powder, and onion powder. Sear the steak for 2 to 3 minutes on each side until browned and cooked to your desired doneness. Remove the steak from the skillet and set aside.
Prepare Sauce: In the same skillet, melt the butter along with the remaining 1 tablespoon of olive oil. Add the minced garlic and cook for about 1 minute until fragrant. Stir in lemon juice, Dijon mustard, and the crushed red pepper flakes if using.
Combine Pasta and Ingredients: Add the cooked linguine to the skillet, tossing it well to coat with the garlic butter sauce. Return the seared steak and roasted carrots to the skillet and gently toss everything together to combine.
Garnish and Season: Sprinkle the grated Parmesan cheese and chopped fresh parsley over the pasta. Toss lightly and adjust seasoning with additional salt and pepper if needed.
Serve: Serve the linguine steak immediately while warm, ensuring all the flavors come together beautifully.

Notes

For a spicier kick, increase the crushed red pepper flakes as desired.
Use sirloin or ribeye steaks for optimal tenderness and flavor.
You can substitute Parmesan with Pecorino Romano for a sharper taste.
Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.
To make the dish gluten-free, substitute linguine with gluten-free pasta.

Keywords: steak linguine, roasted carrots, garlic butter sauce, Parmesan, parsley, steak pasta, easy dinner, skillet steak