Steak Linguine with Roasted Carrots & Parsley Recipe
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.
- 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
