Ingredients:

  • 1 lb (450g) flank steak or sirloin, trimmed
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 12 oz (340g) fettuccine or spaghetti
  • Salt, for pasta water
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 teaspoon red pepper flakes (optional)
  • 1/2 cup (120ml) chicken or beef broth
  • 1 cup (240ml) heavy cream
  • 1 teaspoon dried Italian herbs (oregano, thyme, basil)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Boil a large pot of salted water.
  2. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
  3. Pat steak dry with paper towels. Season both sides with salt and pepper.
  4. In a skillet over medium-high heat, add olive oil and heat until shimmering.
  5. Add steak to the skillet. Sear for 4-5 minutes per side for medium-rare, or until the internal temperature reaches 130°F (54°C).
  6. Remove steak from skillet and let rest for 5 minutes, then slice against the grain.
  7. In the same skillet used for the steak, lower the heat to medium.
  8. Add butter. Once melted, stir in minced garlic and red pepper flakes. Sauté until fragrant (about 30 seconds).
  9. Pour in broth and scrape up any browned bits from the pan. Let simmer for 2 minutes.
  10. Stir in heavy cream and dried herbs. Bring to a gentle simmer, then cook until slightly thickened (about 3-5 minutes).
  11. Toss cooked pasta into the sauce, adding reserved pasta water as needed to reach desired consistency.
  12. Add sliced steak, tossing to combine. Cook for an additional 1-2 minutes to warm through.
  13. Plate the pasta and steak mixture, garnish with fresh parsley, and serve immediately.